Okay, I've made my first cheese from these cultures today!
I loosely followed a Jack recipe in Mary Karlin's book but because it included thermophilic culture as well as meso I had to heat the curds up more to give the heat-loving cultures a chance to really get working.
I was also a lazy bastard with the cheese and it had extended curdling time (about 1 hr), extended cooking time, etc.
So basically I reckon it'll be a wee bit more acidic than Jack cheeses normally are. I think this is probably advisable for a first run with wild cultures anyway, as it'll act as added protection against any other nasties that might come in the milk.
I've had a taste of both of the cultures and the curds and they've got a pleasant mild yoghurty taste. Nothing like the harsh metallic zing some cultures will have (our house yoghurt, villi, which I use for most of my cheeses, had this metallic zing when we first started it off but it's lost it now - not sure why). The thermo curdled VERY strongly - I wonder if this is because some rennet enzymes were in the milk and worked better at higher temps? The meso had a less even clabber, and the curdling seemed a bit uneven. But then I did shift the jar several times during culturing....
I guess both my yoghurt samples have plenty meso and thermo cultures ready, but I don't have room for three yoghurt/cheese cultures in the fridge! So maybe I'll keep the thermophilic - I need a thermo; and when I made it it would have gone through several 'cool' patches where the meso cultures could have established themselves anyway. And the meso did seem to take longer and had less impressive results. So I might chuck it, sadly.
Of course there's always the chance I've ingested some unnaturally cultured beast and if you're reading this, I'm already dead. Tell my wife I love her! The needs of the many outweigh the needs of the few! And all that XXXX! But yeah. I think I've just got a plain bog standard yoghurt and all the scare stories we've been telling one another weren't true after all.