Vegan white cheese mold – Penicillium camemberti – white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses.
What is vegan white cheese mold – Penicillium camemberti
White mold characteristic of cheeses such as camembert and brie. 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.
- 3 grams, 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: 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.
Penicillium Camemberti – produced on a non-dairy medium (so suitable for vegan cheeses). Also known as Penicillium candidum.
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.
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