Was is Jersey milk? Fat globules on Jersey (and similar) milk causes curds to knit together like butter (your pic). Therefore, there are no mechanical openings within the curd body for the blue spores to spread once they interact with oxygen (when you pierce).
If this is the cause, you'll want to consider "fluffing the curds" to firm and dry them before you hoop. Normally I do this at pH 6.25-.30, but the important thing is to fluff the curds to create mechanical openings.
Hope this helps.