An excellent specialist cheese culture for making Swiss cheeses such as Gruyère, Jarlsberg and Emmental.
1/8 teaspoon per 4 - 5 litres milk (approx 1 gallon). Each sachet is good for 40 litres of milk but please note that these quantities are approximate. Follow your recipe to ensure the correct dosage is used as the quantity of culture required can vary considerably.
Always open the sachet in a sterile manner and re-seal and replace in the freezer quickly to ensure minimum ingress of unwanted micro-organisms.
The starter, when added to milk 'ripens' it, making it ready for cheese production.
Handling: Allow powder to come to room temperature prior to use. Add directly to the milk without any preliminary activation. Mix thoroughly to distribute culture evenly.
This freeze-dried culture contains a blend of selected bacteria to ensure consistent results:- Streptococcus thermophilus and Lactobacillus helveticus.
Gas production - Nil.
Salt tolerance - 2%.
Proteolysis +.
Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.
