OK, I'll start, todate I've only made and used my own made Mesophilic
Starter Cultures based on the recipes in this forum. Amounts as per recipe, seems to work well but cheeses taste similar, either meso or thermo.
Thus I'm at the stage where I want to branch into the next step and use purpose made cultures distributed on hobby scale via Cheese Supply stores like the ones listed here
What are you using, and where buy or how make, and what amount, and how well have they worked for you . . .