Hard / Alpine · Thermophilic
Cheese Culture for Swiss / Emmental
Two cultures, two jobs: the thermophilic starter acidifies the curd, then Propionic Shermanii eats lactate and exhales the CO2 that blows the eyes, plus the sweet, nutty propionic flavour. No propionic culture, no holes — it is that direct.
At a glance
| Family | Hard / Alpine · Thermophilic |
| Primary culture | Thermophilic starter (TA 61 class) |
| Adjuncts | Propionic Shermanii — the eye-forming adjunct |
| Temperature logic | Thermophilic make, then a warm-room phase (roughly 65–75°F) for eye formation |
| pH notes | Propionic bacteria consume lactate in the warm phase, raising pH slightly as eyes form |
| Ageing | Cold age, warm room for eyes, then back to cool ageing — months in total |
The shopping list
Primary culture
Choozit TA 61 Thermophilic Culture
$17.95
New England Cheesemaking · checked October 23, 2026
Also needed
Propionic Shermanii — Swiss Eye Culture
$17.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Thermophilic make, then a warm-room phase (roughly 65–75°F) for eye formation. Cold age, warm room for eyes, then back to cool ageing — months in total.
The one pitfall
Skipping the warm phase. Propionic bacteria barely work cold; the eyes form in the warm room or not at all.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.