Make Homemade Cheese from Fresh Raw or Store Bought Whole Milk
Secondary Cheese making Starter Cultures
Creates the Eyes and Aroma in Swiss, Gruyere and Emmenthal
This starter creates the eyes and aroma in Swiss, Gruyere and Emmenthal. This culture must be used with thermophilic and rennet. Recipe is not included. Use 1/8 teaspoon for 2 gallons of milk.Store unused portions in the freezer for up to 6