Generally, the "mold" comes later in cheese making.
First, you make the cheese using some cultures and then rennet. The culture causes the pH changes in the cheese. These culture are bacteria cultures. These cultures "ripen" the cheese.
I use mostly mesophilic cultures, like Lactococcus lactis subsp. lactis & cremoris, for many of the cheeses. Then, after the pH drops (or a period of time), you add the rennet. The curds are then processed (usually gently cooked) and then the cheese is pressed. It's during aging that any mold cultures for cheeses like stilton or bleu cheeses are added.
So in short, you can't make cheese with the mold you find from one. But you can use that mold for the secondary culture if it's still good and viable.