KL when it goes too far and overtakes is not very pleasant. And a slow linens bloom at 88% RH is really, really nice (to me). It gives an additional breakdown to the paste and increases sliceability. I'm not the world's biggest fan of KL for tommes. Prefer DH or candida utils. I like some KL in certain blues. Individual preference...

Yoav just posted my favorite rind for tommes: PLA and mycodore, and that's it. I agree, it's a brilliant culture blend, gives a rustic, very French tomme.

DH, does de-acidify, but has less of a yeasty note than KL. Arthrobacter is a coryneform, so it will help to balance out the b linens. It's a way to keep the b linens in check. Remember when we were talking about blends duking it out? This is one classic example. Two species that compete for nearly identical food, and that food is already reduced from the geo consuming it, and the geo/yeast has already colonized the surface and formed a thin mat all around the cheese. For PLA, you have a mycelium mat, and then colonies growing on top and through and interspersed with the mat. End result is that you have a very solid foundation in the geo, and then everything else comes after it.