I have used Mondostart SP and Mondostart Classic with very good results. The Mondostart brand is actually made by Danisco, France. SP is quite versatile in that you can ferment at either higher temps or lower temps to achieve a desired flavour. Could be used for products like summer sausage or cooked salami. You can also use it for dry cured products, but will have a bit of tang. Classic is designed for dry cured salami, where you ferment at around 20C and for a longer period. It produces a lower acidic and milder Southern European product.
The Mondostart mould starter is Penicillium nalgiovense, the same stuff that Chr. Hansen sells.
There is a thread discussing starter cultures available in Canada here:
http://wedlinydomowe.pl/en/viewtopic.php?t=7469
If you have any specific questions about these starters, let me know.
Chris