I have found based on my small experience that: 

When you use raw milk in cheesemaking, no need for meso cultures; i managed to make real mozzarella (stretched) without any culture. this is because of the natural ability to develop acidity in raw milk (this can be done for other meso cheese).

of course it takes more time in the whole process….

But for thermo, i have no idea

generally cultures add the “cheese” taste quality, thats why their are so many types of cultures for dif cheeses. non culture cheeses usualy are “farmhouse” cheeses, from what I have read.

I agree with you 100% , but remember that this flavors are already naturaly in the raw milk. so culture are needed to add flavor to past and homo milk which lost there natrual flavor by killing all live bactiria

yup, as with Blue and Camembert cultures, they add their uniqueness as well as swiss cultures etc.