Propionibacteria is used for creating the aroma, flavor, maturation and eyes(holes in the cheese) for Swiss cheeses such as Emmental, Gruyere, Jarlsberg, Tilsit and Appenzeller, etc. Must be used along with a Thermophilic culture.
This culture is a freeze-dired direct set Priopionibacteria shermanii.
You only need about 1/16th tsp for three gallons of milk. It is suggested that you only use this product to create the holes in a cheese made from at least 3 gallons of milk or more, as the holes will break through the edges on a smaller cheese.
This container provides 16 1/16th tsp doses.
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