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Thanks guys!! This is the part I hate, the waiting!  Not a patient person. LOL

Well I pierced the sides today!  Damn that's a lot of holes! LOL  Don't know what you guys do but when I pierce on the sides I stop just short of the center of the cheese.  Didn't do this the first time I made one and it made a big cavity in the center of the cheese where all of the holes met.

I go a little under half way on the sides also.

Larry

Well I took it out for it's morning constitutional so I thought I'd share a couple of cheese porn shots.  The rind is now fully developed and fairly hard.  It may still change color some but is protecting the cheese.  Here's a tip I'm trying out.  My cheese cave doesn't have a lot of space for ripening containers so what do you do to keep the molds from going airborne and cross contaminating your other cheeses.  Well I have taken to wrapping mine in a single layer of cheese cloth, actually butter muslin.  This seems to have worked a treat in keeping everyone in their own place.

I ran mine through - all the way.  I had to make sure I supported the other side so I didn't push cheese off from the other side.  My Thermometer worked a treat.  After the Cheddar this weekend to test my new press. I'm going to see if the 'Puck' Blue was a fluke or whether I can actually reproduce the same.

-- Mal

Mal most thermometers are approximately 3mm which is .118".  This is a great size for piercing.  Pushing out the far side is another great reason not to pierce all of the way through.  If you are going to do another I would highly recommend you make a cheese that is higher than it is wide.  Stiltons are made this way at the creamery.  I would recommend watching this video closely, and take notes, to anyone that wants to make a successful Stilton.  BTW  Pay close attention to the rind coloration at maturity and the time waited before molding the curd.

Pierced this from top to bottom again tonight while flipping it.  Tasted the bits that come out with the needle.  Delicious!! 

Thanks for the tips and video link Al ! I have freshened the maturing container and the cheese still looks gruesome but so did the 'Puck'.  My great unveiling will be next weekend will be the 8 week mark and seeing as my poor little Blue is only just on 1kg and 1/4 of the size I think that is a good time.  The Puck was great at 6 weeks, so I'm trusting my tasting for the large one.  Wish I had a piercer like the on on the Vid - 

-- Mal

This one's coming along nicely.  Not mature enough yet but showing good promise on the inside.

Re-pierced and aired out.  Got a laugh out of this.  When I looked at the pictures I had taken of this cheese it looked like it had black hairs on it.  Couldn't figure it out and then I realized I was using a thermometer with a spring catch on it to hold it on the side of the pot.  When I pierced all of the way through the clip hit the top and made the lines. When the mold began filling them in they looked like thin black hairs.  LOL

Very nice Al. You have inspired me to do another blue. It has been far to long since my last make. Lately I have been taking advantage of the cool weather to do some cured meats, they are aging now so I hope to get some time for cheese. ACFY

Ahhh yes, home curing bacon and hams.  One of my other loves!!!!

Day 24 and still waiting for the magic to happen inside

Patience my friend.  Oh look at me all full of knowledge after only one blue    One thing I notice about yours is the more open texture yours is - and it's a lot larger as well.  After re-reading the cheese goddess - G.Caldwell and going back over my make notes, I actually have created the conditions - purely by accident for a more stabilsed paste inside the blue and there was no discernable 'caves' and only along the pierce lines are the only signs of blue - and the outside of course.

-- Mal

I may have the same experience on this one Mal.  Next one I'll let the curds sit overnight before molding.