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
- Swiss cheese cheese
- emmentaler cheese
- aging process
So amazing watching this culture do it's work! Still in the front offices, but can't wait to try it! So glad I found The Cheese Making Supply Co!
I ordered the propionic shermonii and it came in faster than expected. It also came with very clear storage instructions which is appreciated. I have not used it yet but can’t wait to give it a try!
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!