No wonder you job performance review is down from last year John as your scouring the web for obscure videos that we call cheese porn..LOL
Very informative, at least to me.
John Blue Cheese as opposed to Stilton or any others are aged on their side becasue blues are pierced from top to bottom and the mold needs oxygen to grow. Stilton is standing up as it's pierced on their sides.
The cool part is if you notice the round rods they are aging on have knobs so they just turn the knobs to rotate. Blues aged on their sides need to be turned daily so they don't develop a flat spot or excessive moisture build up. They could automate that procedure very easily, I think I need to go there and help out.