OK, thanks. Just haven't seen it in the sources I've tapped so far.
I should have clarified, I'm talking more in vat inoculations, but I realize now that's a dumb question re: alpines, since alpines are cooked to thermo ranges (also, since I'm not really seeking a "funk" on this level in any alpine I would make, not really relevant here, sorry).
I think in the back of my mind I was thinking on my preference for vat inoculation in something like a tomme (say, PLA), and was interested in this adjunct yeast (or b casei, after your comment) for its aromatic properties, as a potential addition for complexity and "funk" note. This, in addition to using it in a wash.
On the raw milk, I think I was thinking back to a comment you made somewhere, on adjusting vat inoculation cultures when going to raw milk. Sorry, can't find it. So I was fishing for some guidelines if such exist on how much adventitious flora to depend on (changes, I'm sure, with all the possible variations), and how much/what kinds of vat SLABs, NSLABs and adjuncts to use, when going with an entirely grazed, raw milk.