So I got my question answered by master cheese maker Yoav Perry"
"Start with medium to gauge what you like, adjust from there. More proteolysis = softer cheese faster ...but also higher ammonia buildup"
"extra proteolysis is a good way to counteract acidic/dry curd. But always choose based on balance of flavor, aroma, texture and looks"
" also consider the entire combo with of cultures, milk flavor, aging conditions and your own desires: mushrooms? Garlic? Thin? Supple?"
"last and not least, it is totally okay to blend 2-3 strains of PC..."