Which Culture

[mikeradio]

I am starting to look at making some Parmesan cheese, so I have been looking over many different recipes.
I notice some use a mixture of different cultures like LH,MA etc and others say to use a Thermophilic culture.  I see on Cheesemakers website
they have a C201 Thermophilic which is good for a number of Italian Cheeses, is this the product the recipes are refiring too?
I am sure all the recipes will make a Parmesan cheese, will the flavor vary with the different cultures? is it all a matter of personally preference?

Thank you

Mike

[linuxboy]

will the flavor vary with the different cultures?

Somewhat, the underlying flavors will be similar. The LH strains out there, until you get into specialty strains, are fairly similar.

is it all a matter of personally preference?

Yes, and fitting culture to your milk and process.