This is what Peter is telling you and he says as much in the last sentence: "it is time more than coldness that is the key."
Okay, I'll concede that CF doesn't produce crusts that are inherently more flavorful than RT. I am 100% certain that even though coldness inhibits enzyme activity, it inhibits it proportionately less than yeast activity, but, as you say, enzyme activity can just as easily be favored by using smaller amounts of yeast at RT. Six of one, half dozen of the other.
What I won't concede to, though, is the concept that, in IDY/ADY settings, any chemical reaction occurs at 35 that doesn't occur at 65 (or vice versa).
Every ounce of research I've done on this, and I've done plenty, points to rate- points to speed. No matter where I look, I can't find anything that states "x is happening at this temp, but it's not happening at that temp". It's always, across the board, about reactions that are occurring slowly when cold and faster when warmer. Because of this, it is my firm belief that ANY IDY/ADY RT dough, can, through yeast and time adjustment, be recreated with CF, and, on the flip side, any CF dough can be cloned in a RT setting.
Once you accept the fact that both roads have the potential to take you to the exact same place, it all boils down to the ease at which each road gets you there. Josh talked about measuring small amounts of yeast. Tom addressed the extensive complexities of maintaining stable 60ish temps. I would also bring up the stark differences in dough readiness windows, and the far greater flexibility one has with a dough that's fermenting at a very slow rate over one that, near the time of readiness, is fermenting quite quickly. If my guests are a couple hours late, I can compensate far easier with a slow moving CF dough than I can with a faster moving RT one.
If you want to say that RT naturally leavened doughs cannot be replicated with CF, then I'll defer to your greater knowledge in that area. But for IDY/ADY, neither my research nor my tastebuds reveal any innate differences between the two temperatures.
If I'm going to the same place, I'm choosing the vehicle that gets me there with the least amount of hassle.