As pointed out, both cultures include: Lc. lactis, Lc. cremoris, Lc. lactis biovar diacetylactis, and Leuc. m. cremoris, but in different (unknown) proportions. However Flora Danica also contains maltodextrin - an artificial sweetener with thickening properties.
Maltodextrin is a polysaccharide, which qualifies it as an alternative sweetener to sucrose or fructose. Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn or potatoes; in Europe, it is commonly wheat. It is often used in combination with other additives to form a sweet coating for fried snack foods such as corn chips and potato chips. Although rarely marketed by itself, maltodextrin can often be found as an ingredient in a number of other artificial sweetener blends such as Splenda.
So unless you want artificial sugar in your Gouda, Flora Danica is a very poor choice for hard cheeses. It is much more appropriate (but not necessary) for French cream cheese, Mascarpone, etc. If using FD as an alternative culture, it is important to understand that a part of the bulk is the maltodextrin, so you will have to use more to get an equivalent dose of the starter bacteria.