Okay, newbie response here......for me it seems like the Geo is more translucent and ivory while the PC is matte and white, not translucent at all. BUT, I have very little experience and with only Geo 13 and Geo 17 and the 17 I just got recently. I think I've been told that you can control whether Geo or PC dominates by your conditions. Like so much else it seems to be a condition of bio-terrain that control what shows up. For instance, I always get a wild blue (not PR, maybe a yeast even) on all my hard cheeses but it can't gain a foothold upon white bloomies or when certain other molds are present. For instance, my experience with Mycodore was that it dominated and kept everything else away.
Because I'm not selling cheese I play a bit and don't worry if I don't reach the outcome I aimed for initially. I also figure that on many old farmsteads historically there wasn't the option of separate aging cellars or plastic box mini-caves and that somehow they had more than one kind of cheese co-exist. (all without bleach, ozone machines, etc) I'm playing with seeing what is possible by controlling the bio-terrain of each type of cheese to, in effect, either out out or hide the "Welcome Mat".
On all my hard rind cheeses I've never felt that PC gained any traction. I might see a dusting of white but that dusts off if I want. Oh, and on soft blooms the Geo shows up first to prepare the way for the PC. but I see a mix of Geo and PC in your photo I think.