Cheddar Cultures

[kenjin]

We use to use MA11 but found it slow too acidify. We now use RA22 which is more tolerable to heat. Also you may try adding flavour enhancing cultures such as Lactobacillus helveticus such as the FLAV Range from Danisco

[Tomer1]

So how is everybody liking this culture?
I found a source for a wide selection of cultures which carries the 700 series and im looking for a great cheddar culture.
Should I got with the 707 or 703?

[linuxboy]

They're essentially the same, used in rotation. Pick whichever acidity curve you like best.

[Tomer1]

Ok thanks, I'l have a look at the different tech sheets. 

And what about general impression in terms of flavour\texture\aroma compered to MA or MA+LH100?
Im sure some users have expiriemnted with various cultures and made "metal notes" about the differences.