John, it sounds like you are looking for some b. Linens development. With a high moisture cheese like a tallegio, this would result in a "stinky cheese" with a softened paste. With a hard/low moisture cheese like an emmental, the b. Linens will contribute some flavor note (and color) and a bit of smell, but it will not soften; however, it will help to prevent mold (because the b. Linens will out-compete it). The b. Linens will not do anything to help keep the gas in per se, but to the extent that the regimen helps to develop a proper rind, smooth and yet with some elasticity, that is a key for holding in the gas.