Propionic Shermanii (Swiss)
This mold powder gives cheese the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. Propionic Shermanii must be used in conjuctioin with either a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses.
Propionibacterium freudenreichii subsp. shermanii
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
Add 1/16 teaspoon directly into your milk for each gallon you are using
Store in the freezer. Will last up to 1 year if store correctly
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 any recipes for cheeses calling for this culture.