OFR9 has a more complex blend of yeasts,
Focusing on wrong difference. Not yeast, but bacteria. ORF is more proteolytic, has b casei. It's funkier.
You can't do something that funky on a bloomy rind. Just would not work, you'd wind up with a smear rind. The succession is rather similar, ratios and variants are not.
Pav, I don't know enough yet about casei, just see it throughout the lit. on surface flora for smeared rinds. Good to know of its proteolytic nature - thanks.
I was just going off of Francois's comment,
OFR9 is best for washed rind cheeses since it has a complex yeast...
Since there are more yeast spp. in the OFR, I was wondering specifically what they had to do with it, relative to the geo and DH in PLA, how they specifically aided a smear (basically, why the PLA wouldn't presumably do as good a job, with only DH and geo, whether we're calling geo a mould or yeast).
Man, I'd love to obtain OFR9. Shame it's not available in the States, it seems.