If you want openings, you have to create the shell. You can be all fancy with the cultures, get the gas production, even use yeast, etc, but without that basic core step, blueing will not be reliable. A straight cam make will not work. It will be hit and miss in terms of openings. Agitation alone isn't enough. You either have to pump the curd on a moving conveyor and let that drainage do the work, like is done for gorg, or heat quickly by 8-10F degrees to firm up the curds before you hoop them.
Start at 86F, use a gassy culture (heterofermentives help here) blend, cook it fast after an initial heal+ stir (because you want the shell but not that much trapped moisture), and you should be set. Spray afterward, PC will grow on it. LaRoche uses uF milk, so it won't be the same, but similar.