Propionic Shermanii

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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.