This culture produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses.
Culture: Propionibacterium freudenreichii subsp. shermanii
Directions: Add 1/16 teaspoon per gallon of milk as directed in recipe. Follow warm aging period as detailed in recipe directions for successful development of characteristic eyes (holes).
Storage: Store in the freezer.
Yield: Packet contains approximately 8-10 teaspoons and will set about 128-160 gallons.
This is not an acid producing culture. A Thermophillic or Mesophillic culture needs to be used to convert the lactose and produce acid.