Now that we are waiting for the rind to form let's discuss the next operation, piercing. There are many ways, and opinions, on when and how to do this however I use the method used in the creameries where Stilton is made. That is to say I pierce with an 1/8" stainless needle at an upward, and then downward angle going around the cheese every inch. I stop just short of the center. Now you're probably thinking, Oh great, something else to buy. Not at all. You already have a perfect tool for this job, your thermometer. It's just the right diameter and certainly long enough to do this perfectly. Just follow the diagram angling the needle up, and then down, all the way around the cheese. The idea here is to get air into those crevices between the curds to allow the blue veining to occur. You won't want to do this until the rind has formed so hold off and let's not get ahead of ourselves. First we need a good rind.