Well, I just opened the blue at about 2 months.
As a nice, tasty cheese it is good, but as a blue it doesn't really measure up. There is only very patchy blue mould development. The BL (at least, that is what I think it is), has penetrated down the holes. While it has undoubtedly enhanced the flavour it also seems to have out-competed the PR.
I think that, maybe, I should have added more PR. It is hard to be sure about quantities as it is a home grown PR culture. The interior cavities are also smaller than I would have expected.
Not to worry. I have a good cheese to eat and some things to think about before I try Blue 3. It's all good!