Looks like a good selection, but yes, there is some possible overlap. For comparison, I keep TA061, LH100, MA011, MD088 on hand. I don't recall exactly what is in MA4001, Kazu, or MM100, but I think the four cultures above let you (in theory) reproduce most if not all of them ... except for the fact that they don't publish the proportions.
However, I have happily played with the proportions that I use for different cheeses, and have been pleased with the results.
I also keep Proprionic Shermanii (for making Swiss style cheese) and calf lipase (for the flavor profile of Manchego, plus I plan to use it in my next make of a Parma style) in the freezer. I plan soon to add some molds to my collection (e.g., for blue cheese, and I'm tempted to try Brie).