Rick, Thanks for the information.
I think I’m probably going to re-pierce my current Stilton using a larger probe.
I just had an ounce of my best batch and I can’t get over how good this cheese tastes.
When I opened it, I honestly thought it had dried out too much but now I’m thinking it is without a doubt one of the best cheeses I’ve made.
The texture is just slightly more moist than a young parmesan yet it still has a very creamy mouth feel. Also, the blue flavor is pretty much perfect and I really want to duplicate this cheese.
If my current example cracks, so be it. This other example cracked and turned out to be wonderful.
Thanks again for the information/advice.

Dave