Hi folks. Over the weekend I made my first batch of blue cheeses and they turned out really great. Now I just have a question about piercing them. The recipe I followed says to pierce 1cm apart, which is great, but doesn't say where or how far to go into the cheese.
My assumption is that I just pierce on the top, and go down to about two thirds of the way through. Does this sound about right? Any other adice you could offer?
Cheers.
