This is if you want to adjunct candida utils and/or DH. It's kind of a cross between b casei and candida in the flavor profile because it's rather proteolytic. Point of it is to use either with raw milk for consistency, or more commonly, with pasteurized milk in a plant to create a specific, replicable rind.
Would use it for complex, high Aw cheeses like livarot for an added flavor dimension. Do not like it in blues. Works OK as a yeast in semi-firms like issau iraty clones.