Propionibacteria

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Propionibacteria

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Used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses.

Contains:  (PS) Propionibacteria freudenreichii subsp. shermanii, lactose, ascorbic acid

This culture is used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses.

Click here for instructions for making Swiss Cheese.

Packet contains approximately 8-10 teaspoons.








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  • From JT Schleusener at 11/6/2014 11:46 AM
    • How many 2 gal batches will this make?
    • This packet contains 8-10 teaspoons of propionibacteria. At the rate of 1 teaspoon per 2 gallons, it will make 8-10 batches. Exact yield will vary by recipe.
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  • From Lisa at 2/11/2014 11:16 PM
    • Is there dairy or lactose in this culture? I am vegan and experimenting with vegan cheeses and wondered. Thanks!
    • This culture contains the bacteria listed as well as some lactose and ascorbic acid.
    • Do you find this question helpful?  Yes   No
  • From curtis at 4/3/2013 7:24 PM
    • what is the shelf life of propionibacteria after package has been opened?
    • Re-sealed (i.e., package folded over and put into a zipper-style baggie) and stored in the refrigerator or freezer, about 3 to 4 weeks.
    • Do you find this question helpful?  Yes   No

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