Vegan red smear bacterium (Brevibacterium linens) characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and vegan cheeses.
Vegan red smear ripened cheese bacterium – Brevibacterium linens | for vegan Muenster
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Vegan red smear bacterium (Brevibacterium linens) characteristic of smear ripened cheeses such as muenster and epoisses. This vegan bacterium 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 vegan red smear
- 3 grams of vegan red smear bacterium, enough for about 3 kg of cheese
- 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: starter cultures
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.
Brevibacterium linens – produced on a non-dairy medium (so suitable for vegan cheeses).
Storage instructions vegan red smear
In the fridge or freezer. Shelf life is approximately 2 years in the freezer. Use preferably in one go.
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 cheeses 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.