A mesophilic and thermophilic blend starter culture with medium-high acidification, high aroma, and medium-low gas production. This is a great choice for semi-hard, hard and very hard pressed Alpine cheeses including Gouda, Edam, Feta, Provolone, Cheddar, Pecorino, Emmental, Fontal and Caciocavallo.

A blend of homofermentative and heterofermentative cultures that shows good fermentation performance, aromatic abilities and medium proteolytic activity. Due to the addition of Lactococcus lactis biovar. diacetylactis small eyes are formulated in the finished products.