A thermophilic starter culture with medium-high acidification, medium-high aroma, medium proteolysis (flavor and softening during aging) and no gas production. This is a great choice for low moisture soft and hard cheeses like Mozzarella, Grana, and pasta filata (string cheese).

A homofermentative thermophilic culture. During ripening it develops more aroma due to the higher proteolytical activity of Lactobacillus Helveticus.