If you’re using Flora Danica as your starter do you need to use it in conjunction with a standard Mesophilic starter? I’m going to be making my first batch of Gouda this coming weekend and would like to use some Flora Danica in it.

chirp…..chirp…..chirp…...

I was hoping someone who knows would reply to you.  Not yet, I’ll bump it as well.  I am interested in the answer as well.

Did some reading and from what i have read, it is used as a stand alone Mesophilic starter.

I second that. I checked around and Flora Danica can be used alone. If you were making Brie or Camembert you would need to combine with meso.

I use it all the time for Feta. It is a complete starter. this is what I think I know about it:-
Flora Danica comprises four bacteria types. Lactococcus lactis & Lactococcus cremoris. These two are your basic meso culture, same as in R704, MA 011-019 etc, all they do is make lactic acid. Then there is Lactococcus lactis subspecies Diacetylis and Lactococcus mesenteroides. These produce a substance known as Diacetyl which gives early flavour development, also a small amount of gas whioh keeps the texture open, but not so much as to create large bubbles. Hope this info is of interest. It is pretty much deduction on my part ( from the way it behaves ) as Chr. Hansen do not publish the recipe as far as I know. If anyone knows otherwise ( Niel you are a mine of info!) I would love to know.

Thanks for everyones input! I appreciate it.