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Lactococcus lactis subsp lactis and Lactococcus lactis subsp. cremoris were isolated and identified from soft white cheese and Medford cheese. The isolates grow within a temperature range of 10-45 C and sodium chloride concentration up to 5%. Lac. lactis subsp. lactis resisted pasteurization (63 C for 30 min) and a heat treatment at 65 C for 15 min. Lac. lactis subsp. cremoris could grow at a sugar concentration up to 25%. The two isolates (1:1) were used as a starter for Cheddar cheese making at a percentage of 0.5% which proved a high efficiency that was noticed from fast developed acidity and no bitterness in ripened cheese, even though, they showed high photolytic activity that helped accelerating cheese ripening. [ABSTRACT FROM AUTHOR]