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.
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- cheese making
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I received my ordered culture. The package was well sealed and up to date. Making a Jarlsberg Swiss and will know the results in four months.
I used this in a gruyere and a Swiss. I'm excited to open them up in a few months!
Worked great with lots of eye production
Great product. Perfect for Swiss-type cheeses. Great value!