Controlling picuancy of rindless blue

[Dinerdish]

When I can get 2 gallons from my raw milk source I'm going to make  my first Gorgonzola but I have a general question about controlling how strong or sharp the final flavor is.
Is it :

Length of aging?

Strain of blue mold?

Moisture content?

Amount of piercing?

Also, just out of curiosity, what about the PM batch/ AM batch instructions. Some recipes have it , some don't.
And what does a Gorgonzola turn into if you let it develop a rind?
I look forward to your input

Dinerdish