I am lucky to work with a french Lady whose family are licenced Rocquforte makers. She bought me in some one day and now we have an on going cheese swapping system. I gave her some of my nasty bluse cheese, she left me a note" my husband and i loved your cheese, i would be happy to buy more from you" So getting that sort of feedback from a cheese maker is a big complement.
I have experimented with the bacteria ...something shermaii, that is used to produce the eyes in swiss cheese. I have combined it with my blue cheese recipe to try and give a more open cheese to allow the mould to grow. I have also found 'cooking' the curds at a higher temperature, around 38degrees C, will give a stiffer curd and hopefully a better infultration of mould.
One of the experimental cheese i cooked to form a curd like romano, but when i put it into the moulds, i did it while submerged in the whey. It was more to keep some whey in the gaps in the cheese so when i pierced it the whey would drain out and leave better gaps. Strangely enough after 3 weeks of letting the mould grow, it has taken on the classic mouldy smell, however there is the hint of aged chedder! I am not sure why but i will be interested to see what happens.
I age my cheese in a converted bar fridge and the cheeses are stored in a plastic container, to maintain humidity. They are on plastic racks. I have found that using the rubber bit off an eye dropped packed with lab cotton wool with a small hole cut in the 'nipple end and inserted into a hole made it the lid of your container. This lets a transfer of gasses to occur, transpiration i think, so that there is not a huge build up of ammonia gas that stifles the growth of the mould.
I am rambling. I will have to take a pic of my cheese and add it on. If only we had Smell-o-photos!!