Blue cheese strong

Penicillium Roqueforti Strong

Penicillium roqueforti powder to make vegan blue cheese at home. The strong type has a fast protease rate, promoting a faster flavour development.

Measure: ⅛ teaspoon for every 300g of cashews or 1 litre of plant milk. Enough for about 10kg of raw cashews.

Ingredients: Maltodextrin, Penicillium roqueforti.

Cultured on plant-based ingredients only. No detectable allergens.

Keep frozen. Use-by date, 1 year.

EUR 12,90
Tax incl.

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