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Description

  • Propionic Shermanii (Swiss Cheese) Culture.
  • Gives cheese the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmentaler.
  • Use 1/8 teaspoon per 2-4 gallons of milk.
  • Packet contains approximately 8-10 teaspoons.
  • Needs to be used with another thermophilic culture to convert the lactose and produce ..
Propionic Shermanii (Swiss) This mold powder gives cheese the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmentaler. Propionic Shermanii must be used in conjuction with either a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses. * Culture Includes: Propionibacterium freudenreichii subsp. shermanii * Yield: A to use will vary depending on the type of cheese being made. Use 1/8 teaspoon per 2-4 gallons of milk. Packet contains approximately 8-10 teaspoons and will set 100-200 gallons * Directions: Add 1/16 teaspoon directly into your milk for each gallon you are using * Storage: store in the freezer. Will last up to 1 year if stored correctly This is not an producing culture and needs to be used with another thermophilic culture to convert the lactose and produce . The success of this culture will depend on a warm aging period after an initial short ripening. The details should be included in any recipes for cheeses calling for this culture.

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