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)
OK Kosher Cholov Yisroel