A thermophilic starter culture with medium-high acidification, medium-high aroma, medium-high proteolysis (flavor and softening during aging) and no gas production. This is a great choice for hard pasta filata cheese like Provolone Caciocavallo, Pecorino Romano, Grana, Emmental and more.

A defined thermophilic homofermentative culture that is mainly suggested for cheeses that undergo extensive proteolysis during long ripening periods, . The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.