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Propionic Culture, for the production of Emmental or Gruyere type hard cheese. This mold will cause the hole to form during the early ripening process, but for best overall effect the cheese should not be too acidic: a pH of 5.2-5.4 is ideal.
Wash the curd with lots of water to remove acidity: brine or saltpeter solution should not be used at any stage.
For the first week the cheese should be stored in the ripening area at 73-74 Fahrenheit. Each sachet provides enough culture for 650 gallons of milk.
Propionic culture Instructions:
The mould powder is presented in a sterile pack and contains enough culture to process 2500 liters (650 US gallons) of milk. The mould will keep unopened for up to two years in a freezer. It can be despatched at ambient temperature for up to two weeks and can then be refrozen if desired.
For producing Emmental and Gruyere type hard cheeses add the cul-ture to the milk together with the normal cheese culture at the outset and then ripen.
Tips for production: for the best overall effect the cheese should not be too acid - aim at a pH of 5.2 - 5.4.
Wash the curd well with lots of water to remove acidity. Brine or salt-petre should not be used at any stage. For the first week or so the cheese should be stored in the ripening room at 73 - 74°F (23°C).
Cheese And Yogurt Making PO Box 5224 Bergenfield New Jersey USA 07621 Tel: (201) 387-7651 www.CheeseAndYogurtMaking.Com Email: email@example.com
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