Make muenster or limburger type cheese, or wash any hard type of cheese. Works best with curdled almond cheese but can also be used to wash other types of cheeses.
For a wash solution, make a 200ml of brine (2% salt) and add 1/8 tsp of the cultures. Keep refrigerated for up to 7 days. To create smear, wash two to three times a week and keep the cheese in a ripening container.
Enough for about 10L of almond or cashew milk or 20L of brine solution.
Ingredients: Maltodextrin, Brevibacterium linens.
Keep frozen. Use by date, 1 year.