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
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.
Makes nice cheese
Cultures are hard to rate as their evaluation takes the cheese maturation time.