Newbie,
From my experience, Flora Danica is a type of mesophilic starter.
I wouldn’t see any problem with using this starter in place of the mesophilic that is listed in the recipe.
I’m not familair with Edam, but if it is a high temperature style of cheese, then flora danica would not work. It is a medium heat culture and would be killed by high heat.
This past weekend I made a Toscano Pepato style of cheese that I found very interesting.
It uses both mesophilic and thermophilic starters.
The Mesophilic builds acidity during the low temperature stages of the “make” and then the Thermophilic takes over in the higher temperature stages.
It will be about a month before I can find out what the final product is like, but the wheel really turned out with a nice look and feel.
Hope this information helps.
Dave
