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This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic culture 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. Keeps in freezer one year.