Am I correct in saying that the MAIN difference between Swiss & Emmenthaler is that Swis use Lacto Bulgaricus & Strepto Thermo, Whereas Emmenthaler Use the same plus Lacto Helveticus?
I Want to make both, but I already made Swiss today, but afterwards I realised I used all 3 strains & don't want to make the same cheese twice.
Any advice will be appreciated.