Sailor - and what about Liquid Calf Rennet? The thing is that these cultures usually have 12 months shelf life in the freezer and being in room temp (not to mention the inside of a truck) shortened their life span. Probably doesn't matter so much for a factory that will use them within a week, but for me - the home cheese maker, it takes me a while to go through a bottle of Lipase...
Tropit - they are both nice people and were sufficient when I started, but when I tried other cultures, I learned that using the right mesophilic, lipase, rennet and surface bacteria makes a HUGE difference in the character of the cheese you are creating. Texture, aroma, flavor, stability, speed of development, color, eye development, sharpness - all these things can be controlled beautifully. I just feel a bit like when you buy generic supermarket brand shampoo and you just don't know what's the real brand behind it and if this will leave your hair as nice as the leading brand you are used to. Sure, it will clean your hair, but can you trust it when you embark on a very particular hair style where the shampoo quality and character really matters? Does it make sense? (Gee, since when do I make hairstyling references?)