Eyes 2 LYO
This bacterium is used in Swiss type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese.
Typical Usage Level
0.1 dose per 100 litres for hard cheese.
0.02 dose per 100 litres for American Swiss style cheese
0.3 dose per 100 litres for semi hard cheese.
Propionibacterium freudenreichii subsp. shermanii
This product contains Milk. It does not contain any of the other 13 legally declarable allergens: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, Molluscs.
Freeze-dried cultures packed in sachets.
12 months from production date at ≤ -18°C.