Well, I've been making cheese daily for almost 8 years now and have reliably made a sort of cheddar from fresh out of the goat milk. I have also made the best mozzarella that way. Fresh from the animal, put in rennet, cut the curd and then let sit til it stretches in hot water. Usually takes all day to reach that point.
If you have clean, fresh milk and provide it with the right conditions, it'll be fine. Working with raw milk and fermented foods requires a different mind set. Those foods are alive and don't get bad, per se, they just change. And don't be afraid of mold, it's an integral part of cheese. Just look at bandaged cheddar.
There is sooo much more involved in cheese than lactobacillus! If in doubt, use kefir, it also has both mesophilic and thermophilic bacteria. If using store milk, use kefir. I have not always got the cheese I was after (both with commercial cultures and with raw milk) but it has always been a tasty cheese.
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