1. It is size (target 1"+), flocculation (target 6x for creamy), fat content (target 40-60% final cream, meaning 6-8% in the milk), and actually, aging, that determines creaminess. Because during aging, all that acid is eaten up, and the texture changes and becomes creamy. The interesting this is that usually you do want to hang the curd for a while to acidify, like you do for stilton, because otherwise the texture is too dense. Peter's blue recipe unless done carefully is prone to a closed texture... that's why he uses leuconostoc as an adjuct to produce CO2.
2. The yeast is kluyveromyces, it's just a flavor adjunct like using geo with candidum for camembert. Adds some complexity. Don't worry about it, using raw milk adds much more flavor than KL. Blue is pretty strong stuff, perhaps 1/4 -1/3 tsp for a 15 gal batch is enough.
3. Read all of Sailor's threads on blues. Every one of his I've read I liked. I do things pretty much the same way. I like a stilton make style, so I mill curds and salt them after hanging, and also smooth the sides, fill voids in with reserved curd, and let the mold go crazy on the surface in aging boxes.
60 days is bare minimum, so you should still make it. But make this during this weekend, ASAP, because the longer it ages, the smoother it is. I had an overacidified curd blue (it hit 4.4 by the time I packed it) completely turn around after 4 months and was spreadable and delicious.