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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In 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
This product made my cheese looks beautiful
3/5/21 I’m five days into the first two weeks of cold aging.
Two in the cave, one Emmentaler and one Jarlsberg. Rust never sleeps and neither does the little Propionic Shermanii, organisms. I'll share my cheese with them for nice little eyes forming in it. The Emmentaler is ready to come out and grow this weekend. New England products are just what you need if you are a cheese head in FL.