Well, since you asked so nicely.
The first pic is of the blue I inoculated with store bought blue cheese, and Ricki Carroll's blue cheese recipe. It is wrapped in a ziplock to help keep the humidity up, on recommendation from a local cheese guru. It has 2.5 months to go.
The second was inoculated with Penicillium Roqueforti PV (powder) from thecheesemaker.com, and followed the stilton recipe from Ricki's book. It has about 3 months to go.
I have yet to scrape any of the mold off of either of these. It may be time to do so.