A mesophilic starter culture with medium-high acidification, low aroma, and no gas production. This is a great choice for fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese like Cheddar, Monterey Jack, Gouda, Edam, Cream, Feta, Cottage Cheese and more.

A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency.