Author Topic: Swiss & Emmenthaler - Differences In Making?  (Read 1182 times)

Gustav

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Swiss & Emmenthaler - Differences In Making?
« on: June 16, 2011, 05:41:17 PM »
Am I correct in saying that the MAIN difference between Swiss & Emmenthaler is that Swis use Lacto Bulgaricus & Strepto Thermo, Whereas Emmenthaler Use the same plus Lacto Helveticus?

I Want to make both, but I already made Swiss today, but afterwards I realised I used all 3 strains & don't want to make the same cheese twice.

Any advice will be appreciated.