A mesophilic starter culture with medium-high acidification, medium aroma, and medium gas production. This is a great choice for fresh, soft cheeses, and semi-hard cheeses like Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, Cottage cheese, Quark, Fromage Blanc and more. In semi-hard and hard cheeses it produces small eyes.

A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile.