Alp-D v. LH100?

[ArnaudForestier]

Haven't done this in a long time, though I had a lot of experience before I left.  With a memory and cognition that have seriously tanked, it's like being a student on Day 1 again!

Can anyone describe some of the differences they find in the makes between using Alp-D and LH100?

Alp-D: Product Specifications    Medium/fast acidification
Composition    Lactococcus lactis sub. lactis
Composition    Lactococcus lactis sub. cremoris
Composition    Lactococcus lactis sub. lactis biovar diacetylactis
Composition    Streptococcus thermophilus
Composition    Lactobacillus Helveticus
Composition    Lactobacillus Lactis

LH100:
Contains: Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis 
NOTE: I'm using TA 50, "slow" S. thermophilus, with the LH100.  Planning on raw milk, and using the integral mesophilics (as opposed to the mesophilics already built into the Alp-D).

As Alp-D describes a medium to fast curve, I presume the S. thermophilus there is closer to TA60.  I'm predicting more eye formation in the Alp-D as well.  The delbrueckii in the LH100 is nice, if my very faint memory allows, as a significant proteolytic and flavor contributor. 

This would be for my old "Beaufort" (what a poorly named cheese) "alpine" wheel trying to capture much of the character of an Abondance, coming in at about 8 lbs.  Washed with morge over affinage. 

Might be nice to just do two wheels, one with Alp-D and the other with LH100 and its additional cultures.

Thoughts?

[awakephd]

Paul, I've never used Alp-D, so don't know the answer - but I look forward to finding out when you do the experiment!

[ArnaudForestier]

Will do, Andy!