Christmas Blue (Stiltonesque)

[lycon]

Hey Al

That looks lovely AC4U! Thank you for sharing your piercing technique, I actually pierced my Stilton yesterday but didn't think to do any on an angle, I think in a few more days when it is flipped I will pierce again at 30° angles.

[Al Lewis]

Thank you!  If you pause this video at the 3:41 mark you will see why I do it this way.  Also notice that the needles do not reach the center. I pierce down through the top once at the beginning to make sure I get air everywhere.   https://www.youtube.com/watch?v=unVdU4MgRAA

[Al Lewis]

Okay, I wrapped this cheese in foil and applied a label I made using the label program.  It's on its way to my buddy.

[OzzieCheese]

AL,  Your buddy is a lucky person to have a mate who delivers cheese.  I hope you and yours had a great Christmas.
-- Mal

[Boofer]

You've inspired me, Al. A cheese for that.

It's been a while since I did one of these. Looks like 2016 is when I get back into it.

I wonder why their piercing is done at an angle. I've seen the needle comb just piercing straight into the sides in a different video for another cheese maker.

-Boofer-

[Al Lewis]

Thanks a million Mal and the same to you my friend!!  Boofer if you pierce at upward and downward angles you allow air in the entire cheese.  Piercing straight in creates the shorts passages reaching the least area.

[Boofer]

I've been piercing straight through to the other side and the top & bottom.  Hey, Boof, you're doing it wrong.

-Boofer-

[Al Lewis]

Not sure there is a "right" way Boofer.  I just looked at what their machine did and tried to copy it.  Bottom line is get lots of air to those inside crevices.