Propionic Shermanii (Swiss)
Description
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.
Details
Ingredients
- Propionibacterium freudenreichii subsp. shermanii
Storage
Store in the freezer
Size
2.5 DCU
Yield
300 gallons when adding 1/16 tsp to 1-3 gallons of milk
Brand
Biena
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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.
Cheese Making Bundle
Propionic Shermanii (Swiss)
Item# C6
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Really nice at developing eyes in my swiss. Easy to use and a very large packet for the price.
United StatesGreat packaging. Haven’t used yet but is in the freezer. Came with freeze notice and instructions. Very pleased with it thus far.
United StatesAnd its exactly what I need. I'm so happy I found Cheese making supply company. They have led me through each stage of my education. I love the step by step explanations in their recipes. And now, they'll guide there yet another stage of cheese making. You can't go wrong with their products.
United StatesIn order the participate in the give away I have to leave a review. But the cheese I made hasn’t aged enough to cut into it and see how it turned out... so, the P.shermanii came in the mail in a timely fashion and did not cause my cheese to spontaneously combust... yet. I will come back and update this review when I get to taste the gruyere
United States