Propionic Culture, is a mould for the production of Emmental or Gruyere type hard cheeses. This mould will cause holes to form during the early ripening process (known as eyes in the cheese) but for best overall effect the cheese should not be too acidic: a pH of 5.2-5.4 is ideal. 

Wash the curd with lots of water to remove acidity: brine or salt-peter solution should not be used at any stage.

For the first week the cheese should be stored in the ripening area at 21C. 

Each sachet provides enough culture for 500 litres of milk.