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Swiss style cheeses
12 g pouch 5 U or 500 litres of milk
           THIS CULTURE INCLUDES PROPIONIC BACTERIA 
  • ementaler
  • Gruyère                              For cheeses cooked at  25-35  C.
  • Swiss                                          
  • Comte                                    Use 1/8th tsp per 4 to 6 litres of milk
  • STRAINS                                                        STORE IN FREEZER
  • Streptococcus thermophilus                                       
  • Lactobacillus delbrueckii ssp. Lactis
  • lactobacillus
  • Propionibacterium freudenreichii ssp. Shermanii
  • Propionibacterium freudenreichii ssp. Globosum

Swiss style cheeses

C$25.00 Regular Price
C$21.25Sale Price
Quantity

  • When using as a direct set use 1/8 teaspoon per 4 to 6 litres of milk.
    When using to incubate a bulk starter, take 2 litres of milk in a canning jar and sterilize it in a hot water bath for 30 minutes. Remove the jar from the water and cool down to 21ºc. Add 1/4tsp of the packet or vial to the milk. Let is set for 12-18 hours. Freeze in sterilized ice trays for future use. 2 ice cubes will inoculate 4 to 6 litres of milk.

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