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
- Related Recipes
- emmentaler cheese
- cheese batch
- aging process
- style cheese
- Propionic Shermanii
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.
Time will tell
I have not yet used propionic Shermanii for a cheese batch, but plan to in the coming month. Swiss cheese cheese is a favorite with me.
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