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.
Go all the way through to create air tunnels.