Most information I find online says it is used in Gruyere, including Jim Wallace's recipe.... Even the technical sheet from Abiasa for their PS culture say to use it in "Emmental, Gruyere, Jarlsberg, Compte, Tilsit and Appenzeller".... However, some recipes do not call for it, hence my confusion....
I know Gruyere does not go through a "warm stage" to encourage eye formation, and typically has a few small eyes, that tend to disappear after a year or so.... What I am really asking is if the PS is required to create the taste?....
Bob