Lactobacillus wasatchensis, a non-starter lactic acid bacterium (NSLAB), is an important cause of late gas defect in aging cheese. Controlling its growth may be possible by incorporating bio-protective lactic acid bacteria (BP-LAB) cultures into the cheese during manufacture. Potential BP-LAB strains were tested for their inhibitory ability against Lb. wasatchensis. Quantification of inhibition between BP-LAB cultures and Lb. wasatchensis was done using the spot test with the agar-flip method then measuring inhibition zones over time. MRS agar with 1% ribose (MRS-R) was inoculated with each BP-LAB and incubated anaerobically at 35°C for 48 h to form a spot colony. Inoculated agar was flipped over and a Lb. wasatchensis strain swabbed on the exposed surface, then plates were incubated anaerobically at 25°C for 72 h. All tests were done in triplicate allowing calculation of averages and standard deviations for inhibition zones. Inhibition zones using the spot test for the 5 most inhibitory BP-LAB cultures were Lactobacillus rhamnosus LB3 (28 mm), Lactobacillus paracasei P-210 (32 mm), Lactobacillus brevis ATCC 13648 (34 mm), Lactobacillus casei F19 (33 mm), and Lb. paracasei LILA (32 mm). Quantification of possible synergistic inhibition by co-BP-LAB strains was tested by mixing 1 mL each of 2 different BP-LAB strains, and then repeating the agar-flip protocol. Four cocultures were tested LB3/ P-210, LB3/P-220, P-200/P-210, and P-200/P-220. No significant increases in inhibition zones were observed when BP-LAB cultures were paired versus individual strains. Results confirm selected BP-LAB strains can inhibit growth of Lb. wasatchensis. Addition of selected BP-LAB cultures during cheesemaking could control late gas defect during cheese aging.