It's actually not as new as they make out. Candida famata is better known to brewers and cheesemakers as Debaryomyces hansenii, which is found in some Harvey's beers and a lot of cheeses. In the case of Harvey's it's not entirely clear how it gets in their barrel-aged beers, my suspicion is that it's not part of their multistrain as such but gets in from the environment - they're by the sea and it's perhaps better to call Debaryomyces a resident of estuaries rather than the open sea. But it's quite salt tolerant, which is how it can live in cheese.
From what I can tell, it's just another slow-growing Bretty kind of yeast. But it makes for a nice story so good luck to them.
