Method for preparing camembert type cheese

A lactic acid bacterial (LAB) culture comprising

• (A1) a lactic acid bacterial culture of type M that has a maximum acidification rate of more than or equal to 0.05 pH units per hour but less than 0.15 pH units per hour in B-milk, wherein the culture of type M comprises one or more Lactococcus lactis ssp. cremoris strains selected from CHCC11552 deposited at the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) in Braunschweig, Germany under accession number DSM 26566;
• CHCC11583 deposited at the DSMZ under accession number DSM 26567;
• CHCC11603 deposited at the DSMZ under accession number DSM 26568;
• CHCC12085 deposited at the DSMZ under accession number DSM 26569;
• CHCC13347 deposited at the DSMZ under accession number DSM 26570, and mutants thereof;
• (A2) a lactic acid bacterial culture of type R that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B milk, and has a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises one or more Lactococcus lactis ssp. lactis strains selected from CHCC10778 deposited at the DSMZ under accession number DSM 26564;
• CHCC11277 deposited at the DSMZ under accession number DSM 26565, and mutants thereof;
• and
• (A3) optionally, a lactic acid bacterial culture of type S that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt wherein the culture of type S comprises one or more of Lactococcus lactis ssp cremoris strain CHCC4421 deposited at the DSMZ under accession number DSM 26561 Lactococcus lactis ssp. lactis strain CHCC9673 deposited at the DSMZ under accession number DSM 26563, and mutants thereof.