[Cheese] Gruyére help

[Jack Schmidling]

Nancy Krogh wrote:
> it is a culture from danlca in canada
> called  choozit alp d ---visbyvac dip

Doesn't mean much to me but for Emantal/Swiss, you need at minimum and 
thermophylic culture and a propionic acid producing culture to produce 
the eyes and characteristic nutty flavor.

js

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