Molds such as Bactoferm 600 that you need when making dry cured sausages such as chorizo, fuet, salami, pepperoni.
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The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. -
This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for.
