Loading... Please wait...

Our Newsletter


Sort by:

Emmenthal Cheese Types

emmenthal4.jpgThe process for the manufacture of Emmenthal cheese types is characterised by two distinctive steps; First, acidification by lactic acid bacteria (LAB, primary cultures) and secondly fermentation by propionic acid bacteria (PAB, secondary cultures) during the ripening of the cheese.

This series of thermophilic single strain cultures can be used to produce Swiss and Emmenthal style cheeses. 

*You will notice all prices display as $0.00. As part of our agreement with Chr. Hansen we cannot display prices thus after you order you will recieve a full order confirmation containing all prices and freight charges via email. For any pricing or product enquiries please contact us.