I've been switching between MA4000 and Flora Danica for a variety of soft cheeses I make – principally Crottins and Camemberts. I do notice some difference in flavor between the two cultures, but when I use FD, I would expect (or would like) a much stronger diacetyl flavor than I've been getting. Additionally, I don't seem to get any CO2 production (eye formation) at all, which as I understand it is a byproduct of the fermentation that produces the diacetyl as well.
Most of these cheeses have been ripening somewhere around 75°F (room temperature for me) to 88°F, some for longer (semi-lactic Crottins, going for ~24 hours, and rennet coagulation for the Camemberts), plus usually about 24 hours of draining at room temp. I use raw goat milk from my backyard :-).
How can I encourage the diacetyl-producers in the FD to step it up?
