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Propionibacteria Shermanii Culture

(1 customer review)

Produces the characteristic holes, aroma and flavour associated with Swiss, Gruyere and Emmenthal cheese. This culture MUST be used in conjunction with a mesophilic or thermophilic culture for preparing Swiss type cheeses.  Yield: 1/8 teaspoon will set 7.5 ltrs of milk. Packet contains approximately 8-10 teaspoons and will set about 400 – 600 ltrs. Directions: Add 1/16 teaspoon directly into your milk for each 3.75ltrs you are using, or as directed in recipe. Store in the freezer. Will last up to 1 year if stored properly.

Contents:- Proprionibacteria Freudenreichii Subsp. Shermanii


Product ID: 1047


Propionibacteria Shermanii 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 …..

These cultures are 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. 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 Propionibacteria Shermanii Culture Culture sachet is sealed completely between batches.

Allergens & Usage

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1 review for Propionibacteria Shermanii Culture

  1. Jean-Paul

    Had been looking hard for this culture for many months. Pleased to find a supply at last.

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