Propionic Shermanii Swiss Cheese Starter Culture

The flavors and eyes in Alpine style cheeses are produced by this secondary cheese culture. Propionic Shermanii is used in conjunction with the primary starter, Streptococcus Thermophilus. The Propionicbacterium are more aggressive when it comes to consuming lactose and produce a significant amount of carbon dioxide gas creating eyes in the cheese as it cures. Propionic Shermanii also produces Propionic and acetic acids which contribute to the unique flavor profile of Swiss cheese. This culture must be used with thermophilic starter and rennet. Recipe is not included. Use 1/8 teaspoon for 2 gallons of milk.