Lactobacillus wasatchensis WDC04, a non-starter lactic acid bacterium (NSLAB), was isolated from aged Cheddar cheese that had late gas formation. Subsequent studies have demonstrated Lb. wasatchensis can produce gas in culture and in experimental cheeses. Lactobacillus wasatchensis has been identified in cheeses with late gas defects from geographically dispersed locations within the United States. Recently, a sample of a European Cheddar cheese with late gas defects was examined. NSLABs from the cheese were isolated on de Man, Rogosa and Sharpe agar supplemented with 1% ribose (MRS-R) anaerobically for 7 d at 30°C. Colonies with similar morphology to Lb. wasatchensis were selected for 16S rRNA gene sequencing, API 50 carbohydrate panels, and were observed for gas production in MRS-R broth with Durham tubes. All of the isolates selected had identical 16S rRNA gene sequences. The 16S rRNA gene had 99% sequence identity to Lb. hokkaidonensis strain LOOC260 and 97% sequence identity with Lb. wasatchensis WDC04. Unlike Lb. wasatchensis, the new isolate showed acid production with several carbohydrates in addition to ribose, including D-Xylose at 24 h, and methyl-β,D-xylopyranoside, glucose, and maltose at 48 h. This carbohydrate profile also distinguishes this organism from Lb. hokkaidonensis and other related species including Lb. suebicus, Lb. vaccinostercus, and Lb. oligofermentans. This isolate also produced gas in MRS-R broth. This isolate appears to be another member of this closely related group of lactobacilli and, like Lb. wasatchensis, may cause late gas defects in aged cheeses. Further genetic and physiologic characterization will provide more evidence for the geographical distribution, diversity, and environmental reservoirs for this group of organisms.