Today I bought 1 gallon of Dungeness Valley raw milk and 3 gallons of 2% Darigold milk for my anticipated early Friday morning Goutaler make.
"Jarlsberg is the prototype of a relatively new cheese type, “Goutaler” cheeses, inspired both by Gouda (for its smooth texture) and Emmenthaler (for its flavor). Modeled after Emmenthaler, Jarlsberg is produced through less labor-intensive and time-consuming methods; it is aged for a briefer period, and is moister as a result. Other Goutaler cheeses include Alpsberg and Felsberg from Germany, and Leerdamer from the Netherlands."
The following cultures are defined for Jarlsberg production as per the attachment:
* (LL) Lactococcus lactis subsp. lactis
* (LLC) Lactococcus lactis subsp. cremoris
* (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
* (LMC) Leuconostoc mesenteroides subsp. cremoris
They are also defined in Flora Danica and Aromatic B; also in MM100 + LM57. What is the difference in these cultures? What would be an optimal choice for my Goutaler?
I will be adding propioni bacteria as well.