I’ve made my first Stilton! I followed the recipe on Jack Schmidlings cheese recipe page. I’m interested to see how it turns out; but having a two month wait to get feedback is a little nerve-wracking.
After the culture and rennet have done their thing, the curds are ‘cut’ then allowed to rest; then placed in cheesecloth to drain. This gets rid of most of the whey. Next, the curds get squished for a couple of hours in this jury-rigged cheesepress.
These are the curds once they’ve been pressed, then broken into pieces to be salted before being placed in a mold (It turns out that a 500g yogurt container is pretty much exactly the right size for the amount of cheese produced by two litres of milk).