No poked holes yet: that's in 3-5 weeks.
I don't pitch anything until results are thoroughly gained. The molds started well, but the past 2 days were scary. I purchased my P. Rocqforti from THECHEESMAKER.COM, and so far all his other starters, bacterias, rennets, and molds have worked.
This morning the smell has faded and is barely noticeable. The molds have gone farther. Blue, layered by green, layered by white, with some stray yellow spots rarely dotting the surfaces. I'll let it dry and see how it goes. The cheeses were smoothed, so this stuff isn't inside (I hope) and might just become an interesting rind.
Perhaps from too much moisture? I keep them under a metal pot I lift off about 10-12 times a day to air out everything and get moisture and gases escaping. They are in a room that is between 60 & 70ºF through day and night.