Liquid Penicillium Roqueforti to make vegan blue cheese at home. Standard strength suitable for mild taste.
⅛ teaspoon for every 300g of cashews or 1 litre of plant milk. Enough for about 5kg of raw cashews or up to 40 cheeses using our recipes.
Ingredients: Water, maltodextrin, Penicillium Roqueforti. Grown on plant based ingredients.
Keep refrigerated. Use-by date, 3 months.