Thermophilic lactic cultures for the production of cooked cheese or uncooked pressed cheese.

1/ Streptococcus thermophilus

a/ for the starter set
b/ for the direct milk set

2/ Lactobacillus thermophilus
Pure culture of L. helveticus (LH), pure culture of L. delbruckii (LL) and association of both cultures

a/ for the starter set
b/ for the direct milk set