Vegan blue cheese mold – Penicillium roqueforti | for vegan roquefort and gorgonzola
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.
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Product 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
- 3 grams for ca 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: mold
- Allergens: none
- Organic
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 you make vegan cheese?
Remember those sad, rubbery blocks that passed for vegan cheese a decade ago? Thank goodness those days are behind us. Thanks to dedicated pioneers and fermentation enthusiasts, we can now create vegan cheeses at home that actually compete with their dairy counterparts in both taste and texture. In this blog we’ll teach you how to.
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 cheese
s 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.
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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.
In stock
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