Propionic Shermanii — Swiss Eye Culture
Adjunct culture by New England Cheesemaking · Adjunct
Pack as listed at retailer at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
The eye-maker. Propionic bacteria eat lactate and release CO2 and propionic acid — the holes and the sweet, nutty flavour of Emmental. It produces no acid of its own, so it always rides along with a thermophilic starter, and it needs a warm ageing period to work.
Details & dosage
| Culture family | Adjunct |
| Made by | New England Cheesemaking |
| Strains / contents | Propionibacterium freudenreichii subsp. shermanii |
| Pack | Pack as listed at retailer |
| Typical dose | About 1/16 tsp per 1–3 gallons with the thermophilic starter, per supplier guidance |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $17.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Swiss / Emmental
- Gruyère
- Jarlsberg-style
Good to know
- Adjunct only — never a standalone starter
- Needs the warm room phase of a swiss make to form eyes
- A tiny dose goes a long way
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Penicillium candidum SAM3 — White Mould Culture · Penicillium candidum NEIGE — White Mould Culture · Geotrichum candidum — Rind Culture ·