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Vegan blue cheese mold | vegan Penicillium roqueforti

14,99169,00

(2 customer reviews)

Vegan blue cheese mold – Penicillium roqueforti typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses.

3 grams
14,99

In stock

for ca 3 kg of cheese
100 grams
169,00

Only 2 left in stock

for 100+ kg
Add these related products and get 5% off
12,34
15,19

Description

What is vegan blue cheese mold – vegan Penicillium roqueforti

Vegan blue cheese mold – Penicillium roqueforti is a blue mold typical of cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses made from, for example, almonds or cashews, because it is produced on a non-dairy medium.

Content

  • Available in two sizes: 3 grams (enough for ca 3 kg of cheese) or 100 grams (enough for 100+ kg/ 67% discount).
  • The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is both gluten-free and vegan.
  • Produced in Spain
  • Contents: mold
  • Allergens: none

Why a vegan cheese culture

To get a good fermentation (acidification and flavor formation) you need a starter culture. However, most starter cultures available are not vegan. The vegan starter cultures of Startercultures.eu are. The use of vegan yogurt or vinegar as a starter culture, for example, also has disadvantages because these bacteria are not specifically intended for cheese. The vegan cheese starter cultures from startercultures.eu are.

Also for regular cheese

The fact that our starters are vegan doesn’t mean that can only be used for vegan cheese. They are perfectly suitable for regular cheeses as well.

Micro organisms vegan Penicillium roqueforti

Penicillium roqueforti  – produced on a non-dairy medium (so suitable for vegan cheeses).

Storage instructions vegan Penicillium roqueforti

In the fridge or freezer. Shelf life is approximately 2 years in the freezer. Use preferably in one go.

Usage

Recommended dosage: 1 gram for every kg of cheese.

How do I make vegan cheese?

Do you want to learn how to make vegan cheese yourself? Our friends of fullofplants.com offer a great FREE ebook with recipes if you subscribe to their mailinglist.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

2 reviews for Vegan blue cheese mold | vegan Penicillium roqueforti

  1. Deborah G. (verified owner)


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  2. Monia (verified owner)

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