Hi night sky
I'm from Iran so excuse me if I made mistake in writing.
1.You can inoculate the mold and ripening cultures directly into the milk and I think it is better than to spray it directly on cheese surface because when you inoculate into milk even distribution of spores occurred and problems related to weepy cheese emitted.
2.The proportion of PC/GC is 4/1.
3.You can get information about dosage of cultures from manufactures and at first you say what is your culture size.
4.Before spraying cultures on cheese surface re-hydration is required. Combine cultures with table sugar, pure salt, and distilled water and let rest at room temperature for about 16 hours to re-hydrate.
This solution can be stored in the refrigerator for two months.
Good luck
-Selenturk-