DH is the most common type of yeast on cheese because it survives so well under all sorts of conditions. It metabolizes lactate, which is helpful for surface de-acidification. And it adds aged cheese notes by releasing proteolytic agents.
You can use DH in all cheese. But ask yourself why. If you are deacidifying the surface as a prep for b linens, DH is one of the slower options. Better options are candida and kluyveromyces. if you want to add it as a helper yeast to increase flavor or populate the rind, then sure, perfect use for it.
You already said it is a yeast... nothing like b linens, which is a bacterium.
