A method for the production of soft-cheese, said method comprising a) adding to the milk a slow acidifying bacterial culture and adding to the milk a fast acidifying bacterial culture, b) adding to the milk one or more coagulants, c) incubating the milk, and d) using the treated milk to produce the soft-cheese, wherein the soft-cheese is surface ripened, and wherein: (i) steps a) and b) are done simultaneously or practically simultaneously within 15mins regardless of order; (ii) the pH drops at least 1.5 units within 3 hours after performing step a) and b); (iii) the slow acidifying bacterial culture is: - a mesophilic slow culture which lowers the pH less than 0.25 pH units (such as less than 0.20 pH units, less than 0.15 pH units, or less than 0.10 pH units) per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic slow culture which lowers the pH less than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU at 40°C; and (iv) the fast acidifying bacterial culture is: - a mesophilic fast culture which lowers the pH more than or equal to 0.25 pH units per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic fast culture which lowers the pH more than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU per ml laboratory milk at 40°C; wherein a laboratory milk is a reconstituted skim milk with 9.5% dry-matter on a weight basis that has been subjected to temperatures of 99°C for 30 minutes before use. a) adding to the milk a slow acidifying bacterial culture and adding to the milk a fast acidifying bacterial culture, b) adding to the milk one or more coagulants, c) incubating the milk, and d) using the treated milk to produce the soft-cheese, wherein the soft-cheese is surface ripened, and (i) steps a) and b) are done simultaneously or practically simultaneously within 15mins regardless of order; (ii) the pH drops at least 1.5 units within 3 hours after performing step a) and b); (iii) the slow acidifying bacterial culture is: - a mesophilic slow culture which lowers the pH less than 0.25 pH units (such as less than 0.20 pH units, less than 0.15 pH units, or less than 0.10 pH units) per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic slow culture which lowers the pH less than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU at 40°C; and - a mesophilic slow culture which lowers the pH less than 0.25 pH units (such as less than 0.20 pH units, less than 0.15 pH units, or less than 0.10 pH units) per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic slow culture which lowers the pH less than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU at 40°C; and (iv) the fast acidifying bacterial culture is: - a mesophilic fast culture which lowers the pH more than or equal to 0.25 pH units per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic fast culture which lowers the pH more than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU per ml laboratory milk at 40°C; - a mesophilic fast culture which lowers the pH more than or equal to 0.25 pH units per hour at 30 degrees C, when inoculated at a quantity of 10E6 cfu (colony forming units) per ml laboratory milk; and/or - a thermophilic fast culture which lowers the pH more than 1.4 pH Unit within 4h incubation in a laboratory milk when inoculated at quantity of 10^6 CFU per ml laboratory milk at 40°C; <EOS>