Happy Cheese Makers Since 1978

FREE SHIPPING | orders over $65 within the USA, applies at checkout

In Stock

    Availability: In Stock
    Usually ships In 1-2 Business Days

    Share with friends:

    This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used in conjunction with a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses.

    CULTURE INCLUDES: 2.5 Dose- Propionibacterium freudenreichii subsp. shermanii

    BRAND: Biena

    YIELD: Amount to use will vary depending on the type of cheese being made. Use 1/16 teaspoon per 1-3 gallons of milk. 2.5D is enough to inoculate approx 300 gallons of milk.

    DIRECTIONS: Add 1/16 teaspoon per 1-3 gallons directly into your milk.

    STORAGE: Store in the freezer.

    This is not an acid producing culture and needs to be used with another culture to convert the lactose and produce acid.

    The success of this culture will depend on a warm aging period after an initial short ripening. The details should be included in recipes for cheeses calling for this culture.

    We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.




    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts


    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs

    This is the classic 'mountain cheese' of France and Switzerland differentiated from the larger Ementhaller cheese by the much smaller or nonexistent holes

    This cheese, made from full fat raw milk, depends on a high temp scald
    to dry the curd for a very long aging period

    The Vat has been filled
    and ripened for 45-60
    and is now ready for
    the rennet to be added

    As the coagulation takes place we can now check for set by
    (1) pulling back from the edge of the vat with the back of the hand

    ... or (2) by simply pressing down
    on the curd and looking
    for a proper firmness...

    ...or (3) by using the traditional splitting of the curd with a finger We are looking for a soft set here

    The cooler top layer is turned over to warm before the curd is cut...

    ...into 1" columns
    horizontally and vertically,
    followed by a 5 minute rest ...

    ...and then cut to a much finer size. It is then stirred (forework) to expel whey before the scalding...

    ...which will create the elastic texture and proper dryness
    as shown here

    At this point the whey is drawn
    in preparation for the ...

    ...pre-pressing under whey
    which consolidates...

    ...the curd into a compact mass...

    ...before transferring to the forms.

    The simple form now awaits...

    ...the consolidated curd mass

    The form is tightened to leave an excess mass above and below ...

    ...the form to receive the initial light press weight

    The initial pressing gives the curd a good compact form ...

    ... but we will now add our full press weight over 18-24 hrs.

    Our goal is to end up with a cheese that is quite dry...

    ... yet elastic to undergo many months of aging.

    Our cheese is now ready for the brine bath. It goes into the cave at 54F where it gets dry salt for 2-3 days. Once the rind forms the cheese is kept quite moist and washed ... ... with a light brine to develop the proper ripening surface

    After a few months of this,
    the traditional damp rosy
    rind will form
    Finally, at 8-14 months
    the cheese is ready
    Note the smaller holes resulting from a cool cave temperature

    Gruyere has it's origin in the Alps of Switzerland and France. It was traditionally made to such a large size for ease of transporting down from the Alpage (high mountain pastures).
    This cheese depends on very high cooking temperatures to allow it to age well over many months and hence dependent on a starter culture that does well at this high temperature.
    The methods for making this large cheese came from our visit to the Savoie region of France.

    How to make this cheese :

    I usually begin this cheese with either 8 or 16 gallons of milk... the larger size making for a longer aging cheese.

    For 8 Gallons

    The milk is warmed to 90F and inoculated with

    Thermophilic culture
    1/8 tsp TA060 or 1 pack of C201
    plus 1/32 tsp Helveticus LH 100
    along with 1/32 tsp Proprionic Acid
    It is then ripened for 1 hr.
    4.5 ml (1 tsp) rennet is then added to coagulate in 30 min.
    The curd is quite soft and first cut to 1"
    followed by 5 min. rest
    It is then cut to 1/4'
    followed by a long stir
    Following this the curd is scalded to 114F over the next 30 min.

    Once the curd reaches it's scald temp the stirring continues until proper dryness ... More moisture for a younger, earlier ripening cheese and drier for a longer cave ageing.
    At this point the whey is drained down to the curd level and a weighted plate is then applied to begin the pre-press
    Following this, the consolidated curd mass can now be gathered in a cloth and transferred to the waiting form

    Up until this point, very little acidity has been produced by the cultures due to the high temps so far.
    From this point on the Thermophilic culture will become active

    as the cheese cools down and the pH will begin to drop as lactose is converted to lactic acid
    For this cheese I use an initial weight of about 8-12 lbs to consolidate the curds and then increase to 25 lbs once removed from the vat. Final weight will go to 50-100 lbs depending on how long I plan to age the cheese.... less weight will yield a higher final moisture and hence young to medium aging cheese
    The mold is then removed and the cheese is brined for 24 hrs. Following this it goes to the cave at 54F and 85% RH
    It will then receive dry salt and rubbing for 2-3 days
    For the remainder of it's aging it will be washed with a light brine 2-3 times a week for 8-14 months

    What you may need :
    Thermophillic culture with Helveticus
    Calcium Chloride (if you are using storebought milk)
    Proprionic Acid
    Plastic Mold and Follower

    Based on 8 Reviews

    • Just using it is Swiss cheese
    • Cant try cheese for at lease 6 months.
    From: Idaho

    Propionic Shermanii

    Using it today for a 4lb Swiss.


    • Tried
    • %20reliable
    From: Hungary


    I had previously tried to extract Emmental cheese culture, but this component is much simpler and more efficient! The cheese is creamy and nicely shine in the eyes.


    From: Greeley, Colorado

    The Eyes have it!

    I have been using this in my Swiss and Jarlsberg with huge success! The last couple Swiss wheels have had tons of eyes, even though my culture is almost 2 yrs old. Always keep it in the freezer.


    • stores%20well
    • good%20value


    Along with the Home Cheese Making book, I've used this to make Emmental twice and it's turned out beautifully both times. By far my favorite and most successful of the hard cheeses I've made in my 2 years of cheese making experience so far!


    • easy%20to%20use
    • %20stores%20well
    • hard%20to%20use%20it%20all%20before%20expiry%21
    From: Virginia

    A Swiss Necessity

    A very little goes a long way, and the rest keeps for a long time in the freezer. It helps to dissolve it really well, and early-age your cheese in the right temps to kick off eye formation.


    From: Maine

    Really works!

    I just opened my first Swiss, and it tastes wonderful! So satisfying making your own "fancy" cheeses.


    • Quality
    From: Wyoming

    Easily stored, still waiting to try my first aged Swiss using this product!



    Yes, the cheese truly tastes like Swiss. I was a little disappointed that while on the packet it says to use 1/16 tsp per gallon of milk, the recipe I uses calls for much more than that.