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Characteristics: Acidification: ●●○○○ Aroma: ●●●○○ Gas: ●●●●● Large eye formation

Description: A typical culture with high temperature resistance that can be used in conjunction with mesophilic or thermophilic starters . Its good capacity of gas formation gives  cheeses the characteristic eyes, aroma and flavor in Swiss Cheese types where the typical propionic aroma and eye formation are desired.

Composition: Propionibacterium freudenreichii subsp. shermanii

Application: Swiss cheese types, like Emmenthal, Gruyère, Greve

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel

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