Well, the bigger difference is the milk and not cultures. You can approximate most AOC cheeses with the bulk commercial cultures from Danisco and Chr Hansen. Sure, there are wild priopionic strains in appenzeller and emmenthaler, but bulk shermanii is very similar. What you can't approximate is the complex structure of the milk from specific breeds of cows bred for fat and protein production feeding on hundreds of different herbs, wildflowers, and grasses. To me, those high alpine summer cheeses are just incredibly nuanced, and I can replicate the general paste and texture, but not the aroma or flavor changes on the palate. Rinds are easier, you can inoculate and let them do their thing.