Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lactobacillus helveticus and Lactobacillus lactis which results in a nutty flavor. ALP D contains Lactococcus diacetylactis (unlike ALP culture). Good culture choice for Alpine-style cheeses with increased buttery notes and small amounts of CO2.