Penicillium roqueforti powder to make vegan blue cheese at home. The strong type has a fast protease rate, promoting a faster flavour development.
⅛ teaspoon for every 300g of cashews or 1 litre of plant milk.
Enough for about 10kg of raw cashews.
Maltodextrin, Penicillium roqueforti.
Cultured on plant-based ingredients only. No detectable allergens.
Keep frozen. Use-by date, 1 year.