Propionic Shermanii (Swiss)
Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and Emmenthal style cheese.
This is not an acid producing culture and needs to be used in conjunction with a Thermophilic or Mesophilic culture to convert lactose and produce acid for proper cheese making.
The success of this culture depends on a warm aging period after an initial short ripening period. Details for this process should be included in recipes that call for this culture.
- Propionibacterium freudenreichii subsp. shermanii
Store in the freezer
300 gallons when adding 1/16 tsp to 1-3 gallons of milk
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
Add 1/16 teaspoon directly to 1-3 gallons of milk.
Note: The amount to use will vary depending on the type of cheese being made.
- Q & A
- Related Recipes
- cheese making
- Swiss cheese cheese
- cheese batch
- emmentaler cheese
- aging process
- Propionic Shermanii
My buying experience
Great! the product was awesome, my shipping was fast and the end results..... do not know yet as my cheese is maturing.
I am new ordering from NECM, and new to cheese making. I have ordered from several different companies in setting myself up, and have to say that these people have the largest and most diverse selection.and their goods arrive quickly, well-packaged, accurate and intact. Reliable seems to be what they do!
making swiss cheese
first time trying to make swiss it is starting to swell now seems to be working like it should.
Helped me make my first emmentaler cheese, which has turned out really nicely! Produces amazing aroma.