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Emmental Culture x 1

(2 customer reviews)

Thermophilic cheese making culture, used in conjunction with Propionbacteria Shermanii culture if you want good holes to form in your cheese. Directions: Add 1 packet directly into your milk at proper temperature when the recipe calls for adding starter. Each packet may be used with up to 8ltrs of milk. Store packets in freezer.

Contents:- Lactose, S.Thermophilus, D.S.Bulgaricus, L.Helveticus


Product ID: 1044


Emmental Culture

All the cultures are sold in single sachets, unless stated otherwise.

Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk.

Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella. Emmental Culture is thermophilic

These cultures are also essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. Therefore they are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

We stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.

The worst thing that can happen is moisture gets into the sachet and sticks the granules together. Please ensure sachets are sealed completely between batches.


Allergens & Usage

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Kosher Certificate

2 reviews for Emmental Culture x 1

  1. Gerard B

    I’m still an amatuer cheesemaker. I got great results from this starter even with my first attempt at Emmental.

  2. Jean-Paul

    Great to use with my other purchase.

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