Swiss - Starter Cultures

[Gustav]

Hi there!

I want to make some swiss or baby swiss cheese. The recipe I got calls for Streptococcus thermophilus & Lactobacillus helveticus,
But I dont have a culture mix with only those two. Will it work if I use the atached 2 cultures together? What effect will the other extra culture( Lactobacillus delbrueckii subsp. bulgaricus) have on the cheese?