"Streptococcus salivarius subsp. thermophilus" and "Streptococcus thermophilus" are the same thing (ST). The naming is inconsistent because they keep changing the names as they learn more about the bacteria. Of course, probably different strains, but they should behave equivalently for an alpine cheese. Obviously the MT1001 is lacking the Lactococcus lactis subsp. cremoris (LLC), but my guess is that it won't make that much difference in an alpine cheese.
In trying to figure out what flavour profile the LLC brings, I stumbled on this page:
https://www.dairyconnection.com/cultures-1.html It doesn't really help much, but I thought it was pretty interesting (especially the temperature ranges stated at the bottom). The one thing I know about LLC is that it is present in sauerkraut and kimchi. Papers I've looked at said that the enzymes in it are quite proficient at breaking down proteins into amino acids. The other thing is that it's actually quite rare to find a commercial culture that has Lactococcus lactis (LL) without LLC.
I know that's not all that useful, but I suspect that it will make a very nice and interesting cheese that will be subtly, but not greatly different than the MA4000 series. You can probably use it for anything you would use MA4000 with, but I'd be tempted to throw in just a tiny bit of another mesophilic culture with LLC if you are going to make a cheddar or a gouda. Of course I'd try the MT1001 by itself first because it might be just fine. With these farmhouse cultures, they are just trying to create a culture combination that approaches a famous composition in real life. This one happens to be French, so if you were in that area of France using raw milk, this would be an approximation of what you would get.
It's kind of crappy to switch on you without giving you the option to cancel, though. If it were me, I would have said OK, but that's not good if you were counting on something specific.
