This may end up like a Chaource with slight blue taste and possibly some geo bitterness (refrigerate ASAP in low temp if you haven't done so yet). You shouldn't put PC in lactic blue because it out-competes the blue. If you want PC development you may want to consider spraying it on the rind well into aging, after external and internal blue have taken over. (at least 10-14 days of no geo or PC). Lack of yeast and pre-draining may give you moist acidic and dense curd which will not let blue develop properly inside. The cheese will taste "blue-ish" but you may get little to no blue due to these reasons. I would try agan. Starter culture, blue and yeast. No geo, pc, b.linen or any other surface mold. Pre-drain a lot and pack very loosely in the moulds.