Propionic Shermanii produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere, Jarlsberg, and Emmental. This culture should be used with a Thermophilic culture for preparing Swiss-type cheeses.
Selected strains of Propionibacterium freudenreichii ssp. Shermani and Propionibacterium freudenreichii ssp. globusum.
SHELF-LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
Haven’t had a chance to use any thing yet
Haven’t used it yet, but if it’s like last time good
You are doing great and also packing! Thank you for your prompt actions.
Excellent service
The main two cheeses I make with this culture are Emmentaler and Jarlsberg with great results very time.