Stilton rind development?

[george (MaryJ)]

I don't know if this really has anything to do with anything, but one thing I noticed when cutting blues is that wherever the knife touched, the surface ended up with a brownish discoloration that tasted pretty nasty and off.  This was with Henckel knives.  When I cut the last one (Fourme d'Ambert), I used a plastic knife temporarily liberated from the squatter, and didn't have that problem.  Which was nice because it meant I lost less cheese.   

[Tomer1]

This is simply to let the cheese firm up a bit so the holes will stay open. otherwise you might need to repierce, or veining will not reach the desired extent.