Brettanomyces is a yeast used in certain styles of beer that develops wonderful earthy/ripe fruit flavors and aromas. If you have tried an Orval, Allagash Confluence, or Boulevard's Saison-Brett (among others) you will know what I mean. Interestingly, this yeast can ferment lactose, develops a low pH during fermentation (~3.5) due to the production of acetic acid, is salt tolerant, and is happy at lower temps.
1) Has anyone heard of or have experience in using this yeast as a ripening culture?
2) I have a simple Tomme-style cheese made this past Sunday and would like to try inoculating 1/2 of the wheel. How would I go about marking the cheese for future reference?
3) Does this sound completely absurd?
BTW, the cheese in ageing in my fermentation chamber alongside a beer aging with Brettanomyces so it may get contaminated anyway.