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
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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
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Great Taste of Swiss cheese
for this culture to work perfectly I had to double the dosage recommended , that was my second try and I was successful developing small (eyes) or holes, it could be the brand of milk that I use. Definitely will give you the taste of Swiss cheese, I give it five star
Using it today for a 4lb Swiss.
I had previously tried to extract Emmental cheese culture, but this component is much simpler and more efficient! The cheese is creamy and nicely shine in the eyes.
The Eyes have it!
I have been using this in my Swiss and Jarlsberg with huge success! The last couple Swiss wheels have had tons of eyes, even though my culture is almost 2 yrs old. Always keep it in the freezer.
Along with the Home Cheese Making book, I've used this to make Emmental twice and it's turned out beautifully both times. By far my favorite and most successful of the hard cheeses I've made in my 2 years of cheese making experience so far!