Make vegan cheese yourself: starter culture for camembert with a coating of white mold.

A little hint right at the beginning: If you are not used to making your own cheese, we do not recommend this product and would like to refer you to the vegan cheese culture: Penicillium Candidum, type CAMEMBERT (also available here in the fabulous shop)

• Beaugel Penicillium for white mold coating
• 1 tube is sufficient for 5 liters of plant milk
• Vegan, lactose-free, gluten-free, GMO free

Working with ready-to-use cultures makes it easier for you to make "cheese" because they already contain the lactic acids, the (vegan) rennet and calcium chloride.

Beaugel Penicillium is a ferment for surface ripening of cheeses. Penicillium candidum is the common name for Penicillium camemberti. Typical of the famous Camembert soft cheese, it allows the development of a white crust with white mold. It promotes ripening and aroma production in cheeses.

• Vegan, lactose-free, gluten-free and GMO-free
• Dosage: One tube is enough for 5 liters plantbased milk

To make a camembert, the Beaugel Penicillium Candidum should be used in combination with Beaugel Geotrichum, thus protection against surface contaminants (blue, gray ...) is optimized.

Instructions:
Unfortunately, no instructions are available at this time. This is why we like to direct you to a favorite Internet search engine ;-)

Storage:
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: see date stamp