I use a 20/80 blend of TA61 & LH100, which are both Thermophilic blends.
The Alp LYO also includes Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris which are both Mesophiles. This combination is like an MA11 and is going to give you much earlier acid production during ripening and curd formation up until the cheese is heated to Thermo temperatures.
I consider the Alp LYO a basic meso blend with thermo adjuncts which will provide greater proteolysis and enhance flavor in meso based hard cheeses like cheddar. As such, it would not be my first choice for Parms or other Italian types.