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Hello from Ukraine, guys.

Please, recommend the cultures with best cheddar nose&taste.

Thank you beforehand.

I know people have used RA22 ( I think danisco) and were happy with the results

MA4000 series is awesome (MA4001, MA4002, etc... they are all equivalent).

I'm with Mike, have had excellent results with that series.

-L

MA 11 is your classic cheddar culture

Some alternate culture mixes that give great results are:

RA 21 and FLAV 54 or LH 100
MA 11 and FLAV 54 or LH 100
MA 11 and FLAV 54 or LH 100 and a very very small amount of Propionic
KAZU  and FLAV 54 or LH 100

LBC 81, MVA and PP 79 are adjunct cultures that can be added to the above blends and will improve texture, complexity of flavor and hasten maturation.

FLAV 54, LH100 and Propionic culture are very proteolytic and improve texture.
FLAV 54 and LH100 also are very useful for bringing fruity and sweet flavors to your cheese, they are the culture that give a good Parmesan cheese it's lovely pineapple  flavor notes.

-FA

I did a taste off with Kazu versus ma4001, and Kazu won universally.