Surface Ripened Cheese - With Yeasts

[Dairyaddict101]

Hi everyone -- have now stumbled across a couple of soft surface ripened cheeses with an orange coloring on the normal white white rind.  Unless it is a coincidence, this seems to add a wonderful bite to the aftertaste (as long as used sparingly as a spread!).   Google query suggests this could be a mild case of Linens...   My 2 part question to the forum is: 1) Is this indeed B Linens?  and 2) How would I go about recreating this effect on my Brie?.  Thanks in advance for any advice!
Alex

[FRANCOIS]

That is a very complex rind involving all sorts of yeasts, including b linens.  Google OFR9 or PLA, both made by Danisco.  They have, from memory, about 6 or 7 different yeasts in them.  You add them to the milk and they work their magic underneath the white mould.  As it dies away the yeasty surface is revealed.