One of the biggest challenges in cheesemaking is consistently manufacturing high-quality cheese with the same consistent flavour profiles / notes, functional and sensory attributes - every choice that a cheesemaker makes during the manufacturing process, impacts flavour development.
One of the tools that can be used is adjunct cultures - these can assist in achieving the desired flavour / taste in cheese. Adding adjunct cultures can help produce complex cheese flavours with less ripening / aging time.
** Refer to the article attached for more information on how to achieve consistent flavour development with the use of adjunct cultures.