Has anybody ever made Swiss cheese with the LH100 Lactobacillus Helveticus culture? My recipe calls for thermophilic and propionic shermanii but I was doing some culture research and found this one listed.

It said “Lactobacillus Helveticus is used in conjunction with other thermophilic cultures (such as TA061) in mountain style cheese such as:
Emmenthaler and Gruyere etc.
This culture will begin it’s role following pressing and cooling of the cheese and is a major factor in the flavor of theses mountain style cheeses. It’s primary role is ripening in the breakdown of protein (Proteolysis) in the later stages of aging.
This is of central importance for the development of cheese body characteristics and the formation of flavor.”

I am curious about the use of different cultures, what flavor it might produce. I understand that my recipe books call for the plain culture that they figure I can get easily, but if a different culture takes it from GOOD to WONDERFUL then I’m willing to try it.

Does anybody add 1% milk to their whole milk when making Swiss? The 200 Easy Homemade Recipes calls for adding that. I read somewhere that you don’t want more than 3-1/2% fat in your milk, so maybe she is adding that to lower the fat level. I wonder does it make it better or not.

I dont use whole milk because here it behaves like homogenized milk, I use 2% then add 18%.

So I assume that everyone uses Thermophilic culture and that Shermanelli whatever it is instead of this culture. I will stick with that.