You know most of what you see on Danlac is not really different cultures. There are really just a few basic cultures. Alot of the different looking cutlures are just combinations of other cutlures. For example a basic Meso is MA11, well MA11 is used with MD89 for brie and blue, well they make another culture with both in it and call it something different, but it's the same as the two stand alone cultures. The times you are talking about, "you don't want to wait that long" are referring to the ripening times during the first stage of making cheese, not the aging time. And some are just called different but the same culture but made for use as a starter cultures to make a mother culture. And some are just Meso and Thero batches together. So the variance in cheese making is the actual process and some special cultures and natural flavoring such as Lypase.
I would stick with the basic stuff until you have a good feeling for what the cheese is going to taste as at the end of the aging period. I believe if you keep messing around with too many variables in the beginning you will never have a grasp at what can and does go wrong, how to correct it and what cosistency tastes like.