Question:

Can you make recommendations for following cheese?

Penicilium Roqueforti ( Mold for blue cheese ).

Penicilium Camenbert ( Mold for Brie cheese ).

Any Gas produce culture for Feta and Blue cheeses.

Mesophile culture for cheddar.

Thermophile culture for pasta filata.
 

Answer:

P. roqueforti PJ or PV good choices; Neige is popular or was for Camenbert; mesophile - RA has a thermophilic kicker which is ok - if they don't want a thermo (becomes active at cook temp) then a regular MA such as MA 11, MA14, MA16,

For the pasta filata - TM is good

For the gas producer - the MA400 does have some gas production - good culture; also could use an MA culture with an MD 88 culture (MD would provide the gas via diacityle) or MM100 or MM101 which is a combo of MA plus MD (90:10 I believe).
For Feta and blue you could consider the Feta A and Feta B - feta and Blue are essentially the same cheese excpet blue has the blue mold added.