[Cheese] Bulk Dry Milk

[Brian]

Okey Dokey.

I made a Stilton on the 20th which is getting nice and moldy.
The Gorgonzola on the other hand which I made over 3 weeks ago is doing 
nothing in the way of moulding.
Is there anything that can be done to kick start it?

Also, my first cheddar has developed two small black mold spots under the 
wax.  I cut out the spots and re-waxed but the mold is back in the same 
place.
Should I keep whittling away at the spots and re-waxing or is it a lost 
cause?

Thanks

Brian