Propionic Shermanii Cheese Cultture

Propionic Shermanni bacteria. This bacteria is responsible for the taste and small eye formation is Swiss type cheeses. Add 1/16 tsp per gallon of milk. Add directly into milk. The culture may be stored in a freezer for up to one year.

The pack contains emough culture for about 128-160 gallons of milk. Must be used in combination with a Thermophilic culture. 25 gram pack.

This is produced on a milk substrate.