CASALP is an organization that oversees the AOC standards for Berner Alpkäse. Part of their standard is that the cheese be a washed rind -no molds, waxes, or any such. Just a simple washed rind is all. However, beyond that the cheesemaker is free to do as he pleases. Some folks wash with a heavy salt brine, some with white wine, some with a smear of b. linens, but there are also those who wash with herbs.
The specifics of the wash is something each Alp decides for itself, so you may see Berner Alpkäse with different rinds depending on who made it.
That was my inspiration, as well as the heavy herb rinds I came across so often in Switzerland -many many cheeses are coated with a layer of herbs on the outside, so that some are somewhat scary looking. It is common for the washing brine to have certain things mixed in with it. I don't know all the secrets everybody uses -and a lot of them are kept a secret too. But it has given me the inspiration to experiment.
Note that on the cheese I am trying this out on, the rind is already fully developed. If I had not decided to try an herbal wash, I would be letting it dry off now. This I know will affect how much flavor the herbs actually lend to the cheese.
After a few days washing, I know that the b. linens are still active, so the spices don't kill them off.
As for damaging the culture if I mix an infusion into the milk for later cheeses, I should note that it is common practice in Switzerland to mix the curds with spices.
One thing to consider doing is to use an herbal tea when making Raclette, instead of replacing the whey with water use a spiced tea to give the cheese more flavor.