to be sure, temp makes a difference. Try to keep it close for the cheese style, because that will change dominance, even for a first gen culture. More apparent for DL type culture or complex engineered cultures. But if you're stuck, culture it at the temps you would use for the recipe, and if it calls for cooking, do it in the low to middle range. For some complex, engineered blends, temps make a larger difference than for typical O type or DL type. For custom blends like Kazu, I would try to imitate a temp that would result in an even balance, such as 95F.
So your concerns are valid, you have to think about what the culture is trying to do, and cater to it to incubate a representative sample. You don't culture Kazu at 78F, for example.