Too early, Bruce.
I looked at a number of Cheddar makes in the forum and tried to analyze
Hansen's Cheddar brief to determine what direction I should take. The brief states that Cheddar-type cheeses are primarily mesophilic-based and considers
Lactococcus lactis subsp. lactis and
Lactococcus lactis subsp. cremoris. It also talks about blending mesophilic and thermophilic strains. Add to this a desire to possibly highlight flavor and texture through the use of
Lactobacillus helveticus and
Lactobacillus casei.
I played the Mad Scientist and figured that
Alp D might be a suitable candidate to offer up most of these cultures in a Cheddar. Time will tell, I'm afraid. My desire is to not break into
Cheddar Me This and
Cheddar Me That for 12 months. Sometime in between now and then I have a
Wasabi Cheddar on the docket. That little can of wasabi powder stares at me whenever I open the pantry door.
You may notice that both of those makes have a similar culture mix, but arrive at it from different directions.
-Boofer-