I had a discussion about this several years ago with a client, and could not find a suitable answer.

Unfortunately I cannot find my references to it now.

However, I did note that the client´s suggestion was simply to call it red cheese culture.
On that particular occasion I think the text went on to describe the flavour and texture of the cheese, which was one of a range of different cheeses.
As far as I remember, this ´red cheese culture´ was used to wash a blue mould cheese inspired by Fourme d´Ambert.

I remember the fruitless search and the discussion with the client quite well, but it must be further back than I have searched in my files - time flies!