is there a starter to make bleu or blue cheese?
do you just crumble a bit of cheese it to get it started?
http://www.seriouseats.com/2013/09/beginners-guide-introduction-to-blue-cheese.html
https://en.wikipedia.org/wiki/Penicillium_roqueforti
http://curd-nerd.com/make-your-own-cultures/

how do the bubbles in swiss cheese get formed?
Emmenthaller or Swiss requires a culture that forms the bubbles
Propionibacterium (Propionibacterium freudenreichii subspecies shermani).
Emmentaler or Emmenthal is a Swiss cheese. It first came from Switzerland. It is named after the Emmental, the valley ... there is a similar "hole-y" cheese from Jarlsberg, Norway.