Okay, when I woke up this morning, I realized that I had no concept of the Leuconostoc at all - for some reason I'd always thought that the diacetylactis was responsible for the "buttery" flavor. So what does that do, as opposed to what the Leuconostoc does? (sorry if that one's been asked a bazillion times before)
Francois, I think you may just have solved a puzzlement to me - apparently people around here share your tastes! When I first found a nice simple Havarti recipe, I made four of them, using four different sets of cultures - one with C101 from NE Cheesemaking, one with a buttermilk culture, and two with Flora Danica, only with differerent amounts of it. Five different sets of people had "havarti tasting" parties, and I'd expected the one with more FD to be the most popular, closely followed by the buttermilk one. But nope, all five taste test results came back with only a couple of individuals actually liking the one with more FD the best. Definitely going to keep that in mind.
Oh, by the way, the pack I have is actually a CHR Hansen package with a NE Cheesemaking instruction label pasted on. Maybe I'll switch to Aroma B on a lark, when I need more. Would be nice to try.
And despite what I said about not understanding the scientific bits, from my heavy reading of this fantabulous forum at least SOME of it must be getting through, apparently by osmosis. I mean, I'm actually starting to think in terms of culture names/numbers and sech ...