Boofer, the link John posted would be a great start for you.
Kefir is a complex blend of Lactobacillus thermophilic and mesophilic microorganisms along with Heterofermentative Lactococcus &
Leuconostoc, yeast and Acetic acid bacteria.
Lb.kefiranofaciens
Lb.casei, Lb.hefirgranum
Lb. brevis, Lb. Kefir
Lb.parakefir
Lb.acidophilus Lb.rhamnosus
Lactococcus lactis subsp.lactis
Lactococcus lactis subsp. lactis
biovar diacetylactis
Leuconostoc mesenteroides
Leuconostoc mesenteroides
subsp.dextranicum
Saccharomyces sereviasiae
Kluveromyces marxianus var.
Marxianus Candida kefir
Acetobacter aceti
Because of the variables acosiated with brewing it, I question the ability of kefir to act as a culture in normal cheese making procedures.
However I don't want you to be too discouraged from trying it. If you have enough time, milk and an curiosity go for it
Christy