Hmmm.... well, for a hard or semi-hard cheese, I'm not sure it would even work. If it has been aging for a long period, which is almost certain since it is a raw milk cheese, I believe the cultures may have done their thing already, and died off. The remainder of aging works on the enzymes in the cheese. (Somebody please correct me if I'm wrong) That's why raw milk cheeses are safe to eat after 60 days; any bacteria (cultured or from contamination) use up the available food and die off.
If it had been a blue cheese, the cheese would have probably made a sufficient starter for the blue mold, though there is no telling what strain was used, and if it is the best type or if it is the easiest or most appropriate for large scale production.
For soft cheeses like camembert or reblochon, it may be possible also, though for some cheeses, the cultures are added at different times during the make or aging (reblochon, for example has geo added during the make, b. linens added in the brine wash, and possibly p. canadidum late in aging). Also, this assumes that no chemical stabilizers were added to keep the cheese from over-aging while on the shelf.
Sorry to be a downer
but it may be best to research the type of cultures used in your favorite cheeses, then buy the cultures.