When I say that there are some cheeses that you don't want it on, I think it depends what you are after. If you are trying to reproduce something that does not normally have it, that would be a problem. (e.g. if you want a cheddar that tastes like a cheddar or a brie that tastes like a brie.)
On the other hand, if you like to experiment, you might find that it could give you some surprising results. For example, the cheese which you have at the moment will probably turn out well in spite of the B Linens. In fact, it might even be improved by it, even though it may not be what you expected. Cheeses with BL often taste much better than they smell.