So funny, Pam, was looking at your Reblochon and wondering why it had so many holes. I have been working on this cheese for several months and trying to perfect. I had one that is now at 6 weeks (pic below) and decided to cut after seeing your post. Low and behold, there were holes in mine as well!This is a glorious cheese when made with raw milk and cream added--so rich! BTW--I have a tomme aging with your grape leaves and a very healthy douse of Merlot! Thanks, again.