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Propionic Culture, for the production of Emmental or Gruyere type hard cheese. This mould 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 salt-peter solution should not be used at any stage.

Each sachet provides enough culture for 500 litres of milk.

Propionic culture Instructions:

Download Propionic Cheese Culture PDF

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