🧀 Elevate Your Cheese Game: Craft artisanal delights with ease!
The Penicillium Candidum Cheese Culture is a specialized powder designed for producing the iconic white mould on Brie and Camembert cheeses. Packaged for convenience, it allows for the processing of 250-300 litres of milk and boasts a shelf life of up to 2 years when stored properly. This culture is perfect for both novice and experienced cheesemakers looking to create high-quality surface-ripened cheeses.
| Allergen Information | Contains: Milk |
| Brand | GN LTD |
| Format | Powder |
| Manufacturer | GN LTD |
| Country of origin | France |
J**S
It works
I am a total beginner at cheese-making but my big hang up from switching from vegetarian to vegan is cheese. Commercially produced vegan cheese taste awful, texture is awful and contains no protein. Searching for vegan cheese-making at home I found the recipe on "Full of Plants" website and, as it follows standard cheese -making procedure, I decided to try. It used this product for making vegan camembert, and it works and it's delicious. A very happy result.
H**E
Overpriced!
Very overpriced for the amount of culture in packet!
Trustpilot
1 week ago
3 weeks ago
