OK, this is one for the cheese geeks amongst you – but as somebody who has hand pierced nearly 4,000 cheeses this year, I’m excited, relieved and happy. Bear in mind that each of our cheeses needed to be pierced with a skewer some 40 times, to allow the blue to oxygenate and develop.
This medieval device (still hand-operated and oh so artisan) does at least speed up the process – although my biceps are growing alarmingly…
