Lactic Starters In Cheese?

[omnivoracious]

Does anyone know if lactic starters are OK? I found a really good brie at Costco. It contains rennet which is obviously ideal. I am not sure if lactic starters should be avoided. Doing a quick google search seems to indicate they create lactic acid, which seems to be the main reason Peat suggests avoiding yogurt. I'm not planning on eating massive quantities of cheese and I do quite like this particular cheese. Is there any reason to avoid lactic starters? I personally don't find parmesean reggiano all that palatable so it would be great if I could find a suitable cheese that is a bit more palatable.