A mesophilic and thermophilic blend starter culture with medium-high acidification, medium-low aroma, and no gas production. This is a great choice for semi-hard, hard, and very hard pressed cheeses like Cheddar, Cheshire, Colby, Monterrey Jack, and Munster.

A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time.