I'm new to cheesemaking, and have made my first brie about 2 months ago. It's still ripening, but I wanted to try a wheel. (We actually tried one at Thanksgiving, but it was clearly not ripe - dry and crumbly.) Just tried another one, which had definitely softened a bit more. Cutting into it, it's still not ripe all the way through, but it's going in the right direction. My question is this, there are tiny holes throughout, in both the inner unripened part and the ripened areas. It doesn't seem to affect flavor, or texture, but I'm curious about why there are holes. Anyone have a suggestion as to what the process was that made them and how to avoid them in the future?