It seems the MA001 is discontinued; the only difference, as I can see it, between the MM100 and MA19 is the diacetylis in the former (however, not sure of the ratio differences). Thermo C contains both S. thermophilus, and L. helveticus. It lacks LH100's L. lactis.
Can someone discuss substitutions, here? Would one expect more "buttery" notes than desired in a Beaufort, if using MM100, and what the lack of L. lactis would mean, if using Thermo C instead of LH? Basically, among 4001, Thermo C, and MM100, curious on what using some combination of these would mean.
Also, Pav, you like to use some FD, allow to ripen for an hour, then heat. Do you mean, you ripen 1 hour, get your normal ΔpH, rennet, floc, etc., then heat?
Finally, I note Sailor you indicate "AT LEAST 80%RH." I've the one cave, that rests 88-90%. Doable, yes?