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I am prepping for my first Asiago make sometime in the next week, and have been looking at recipes.

A lot of them call for TA60 and LH100. I currently have TA60 and Thermo C. I know that both LH100 and Thermo C have helveticus culture, which is a key component of Asiago. My question is, are they similar enough for me to swap out LH100 with Thermo C and still have it taste like Asiago, or will the flavor profile be off?