A mesophilic starter culture with medium-high acidification, high aroma, and medium-high gas production. This is a great choice for hard, semi-hard and soft cheeses, Pecorino, Edam, Lerdammer, Gouda, and white cheese. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.

A blend of homofermentative and heterofermentative mesophilic strains. The presence of Lactococcus diacetylactis adds a nice buttery flavor along with the addition of Leuconostoc mesenteroides that increases aroma production and eye forming ability in semi-hard and hard cheeses.