Here is a wonderful blend of cultures to make Swiss Cheese. This is from our LyoPro line of Non-GMO cultures manufactured in Italy.
It contains a blend of cultures that shows good fermentation performance, aromatic abilities and medium proteolytic activity. Due to the addition of Lactococcus lactis biovar. diacetylactis small eyes are formulated in the finished products. So no extra bacteria to use that forms the holes.
Notice how we package these cultures in a safety sealed reusable container that can be easily stored for much longer duration! And we offer Free shipping to the lower 48 states only!
Application: Semi-hard, hard and very hard pressed Apline cheeses including like Swiss, Gouda, Edam, Feta, Provolone, Cheddar, Pecorino, Emmental, Fontal and Caciocavallo.
Use: 1/16 tsp per 1-3 gallons of milk. Contains: two tsp Storage: Best stored in Freezer for longevity, may store in frig when using it often.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis biovar. diacetylactis,
Lactobacillus lactis,
Lactobacillus helveticus
