Propionic Shermanii produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere, Jarlsberg, and Emmental. This culture is to be used with a Thermophilic culture for preparing Swiss-type cheeses.
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years