Fromage Blanc, aged, mold ... [?]

[Fix]

Hey hey! 

I'm very new cheesemaker here and I think for someone it can seem strange question.
But anyway I need your help. Can you please tell me, mold like P. Candidum or G. Candidum
can be added to all sort of cheeses or it can destroy some of them. For example I have right
now a batch of Fromage Blanc wating to drain and I'm thinking how too make them different
in one batch. Can I age a little portion to see what will happen with it, can I spray some
P. Candidum on it and age also for a more long period. Or I will loose cheese like this ...

Can you guide me to the different versions of Fromage Blanc, aged or no, with mold
or no ... that I can try different versions please. Thank you.

[Fix]

Ah yes sorry. Forgot about ... I'm using this starter:
http://www.cheesemaking.com/store/p/138-Fromage-Blanc-DS-5-pack.html

[Fix]

I asked something wrong? 

[linuxboy]

There are dozens and dozens of threads about bloomy rind cheeses on this board, of all kinds, with many answers to your questions. You can use PC and Geotrichum in just about any cheese you want, including fromage blanc.

[Fix]

Ok thank you. Because of not perfect knowledge of Eng.
sometimes it's difficult to find right info without asking.

[linuxboy]

Hehe. I have the same challenge . Maybe try an online translator?

[Fix]

Nah, it's ok hehehe ... I will try to search more before asking next time.