I know they use a single strain cremoris or diacetylactis because it's bought in a frozen can. And I know part of the blend is a multi-species (likely undefined) yogurt or buttermilk mix from danisco (because I saw it being added). The ratios are likely 10-15% total lactobacilli, 20% ish cremoris, and the rest classic l lactis. In line with what Francois posted.
It's modeled after WSU's cheese, and that's pretty close to what they use with their helveticus adjuncted cougar gold, too. The clothbound is more like a 37% moisture make, it's a little drier and salted a tad earlier. If you are using freeze-dried culture, RA + MD + a flav + maybe a little LBC would get you really close. I would not use a ton of delbrueckii or acidophilus if you're trying to blend, you will get wrong acidification and proteolysis. Would stick to adjuncting with helveticus, paracasei, and similar.