Yes, there are many posts here about using adjunct cultures. One classic example is my writeup of shelf stabilized curd. Another is adjuncted cheddar, such as Cabot's or WSU's. And another is the series of adjuncted goudas coming from Europe. There's thousands of pages I can write from experimental and theoretical/research data about enzymatic formulations for cheese flavor. Can you please ask a little more specifically? Or maybe give me a call if you want to chat.
That blog post specifically is about the CSK flavour wheel adjunct line. They've recently set up shop in Wisconsin.