Ann, when you say "bloomy," I think of a soft, mold-ripened cheese such as a brie or camembert. Is that what you have in mind? The PR will not give you that effect; you need Penicillium Candidum rather than Penicillium Roqueforti, and some Geotrichium Candidum is helpful as well.
But I think you already know that, since, if I remember correctly, you've already been making camembert style cheeses. So maybe you are thinking of something like a Cambozola, where you have a blue cheese interior in a camembert type cheese? If so, then as far as I know you should be able to use the same blue culture for that as for the Stilton ... but at this point, I am speaking "beyond my experience," since I've never made Cambozola OR Stilton.
All of my bloomies have been in the camembert, or rather "Malembert" style, and all of my blues have been Gorgonzola Picante.