Culture - Proprionic Shermanii (1 pack)

This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic culture (C2 or C201) for preparing Swiss-type cheeses. It cannot be recultured.

CULTURE INCLUDES: Proprionibacteria freudenreichii subsp. shermanii
 
YIELD: Amount to use will vary depending on the type of cheese being made. Use 1/8 teaspoon per 2-4 gallons of milk. Packet contains approximately 8-10 teaspoons and will set 100-200 gallons.

DIRECTIONS: Add 1/16 teaspoon directly into your milk for each gallon you are using.

STORAGE: Store in the freezer. Will last up to 1 year if stored properly.

This is not an acid producing culture and needs to be used with another thermophilic culture to convert the lactose and produce acid.

The success of this culture will depend on a warm aging period after an initial short ripening. The details should be included in recipes for cheeses calling for this culture.