I've pierced this a 2nd time. I was starting to get a bit worried as the top and bottom are remaining quite moist and I'm not getting a lot of blue developement on the rind. When I was piercing top to bottom (top side shown) on the dinner plate, I could even hear it "squish". After piercing top to bottom, then all the way round the sides, when I lifted the cheese off the plate some of the bottom surface came away, stuck to the plate. Didn't create a huge cavity, but I did smear it back on. What it did give me was a glimmer of the insides, which appear to be developing good veining and lots of blue. So, as I was hoping, it's just the external damp surfaces that is preventing good blue on the outside. I've decided to sit in on the edge for a while and leave it out of the cave for a good airing and drying session today. I've also changed the set up in the box, rather than sitting it on the needlepoint mat on top of a saucer, I've not put the mat over chopsticks. I think the saucer was creating a high humity pocket underneath the cheese. The chopsticks should give more airing underneath.
Anyway, the paste is firm, but still creamy and from the volunteer samples that came out during the piercing it's developing good flavour too. So, apart from needing to get the top and bottom surfaces to dry out, all seems to be going well. But of course, any tips/advice more than welcome.