Haven't done this in a long time, though I had a lot of experience before I left. With a memory and cognition that have seriously tanked, it's like being a student on Day 1 again!
Can anyone describe some of the differences they find in the makes between using Alp-D and LH100?
Alp-D: Product Specifications Medium/fast acidification
Composition Lactococcus lactis sub. lactis
Composition Lactococcus lactis sub. cremoris
Composition Lactococcus lactis sub. lactis biovar diacetylactis
Composition Streptococcus thermophilus
Composition Lactobacillus Helveticus
Composition Lactobacillus Lactis
LH100:
Contains: Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis
NOTE: I'm using TA 50, "slow" S. thermophilus, with the LH100. Planning on raw milk, and using the integral mesophilics (as opposed to the mesophilics already built into the Alp-D).
As Alp-D describes a medium to fast curve, I presume the S. thermophilus there is closer to TA60. I'm predicting more eye formation in the Alp-D as well. The delbrueckii in the LH100 is nice, if my very faint memory allows, as a significant proteolytic and flavor contributor.
This would be for my old "Beaufort" (what a poorly named cheese) "alpine" wheel trying to capture much of the character of an Abondance, coming in at about 8 lbs. Washed with morge over affinage.
Might be nice to just do two wheels, one with Alp-D and the other with LH100 and its additional cultures.
Thoughts?