Hello George, PLA is a surface ripening culture it is a mix of bacteria mould and yeast specially formulated for reblochon and other french cheeses,
reblochon is not the easiest cheese to start but is the one that I started with, do a search for the recipes in the forum, you will need a starter culture like MM100 +TA062 from Danisco and of course rennet and proper molds. the PLA can go in with the make but if you don't have it at first(like me) you can smear it when you wash the cheese
good luck and study the information in this forum all you need is in here.