ThinkCheese: Stilton #1

Today's cheese is Stilton. Its a relatively hard cheese to make but I thought Id give it a try. Here is the recipe I based the Stilton on.

warmed up 12 pints of (store bought semi pasturised milk + 300ml single/300mil double cream) to 31c
Added 1/16 Lipase mild, 1/16 roquefort mould, 1/4 M4001 Starter, 1/8 calcium chloride
left for 1 hour to ripen
added 1/8 liquid animal rennet and left for 90 minutes
Once clean break is accomplished the curd is spooned in thin layers into a colander lined with cheesecloth and left to drain and sit in it whey for 1 hour at 30c
The cloth it then hung for 1 hour
Place the matted curd under a wooden board and add a light weight (6 pint carton filled with water) and leave overnight
In the morning cur the curd up into 1" cubes and toss in 1.5 tbls of Malden salt
Place the salted curdes into the mould and turn every 30 minutes, 2 hours, 10 hours, 24 hours over 4 days at room temperature
Push a sterilised piercing tool through the cheese about 15 times. Make sure the holes are open and not sealed with curd. Air has to get in.
Place the cheese in the cave at 90% humidity 13c for 3/4 months turning once a week.

There was one slight error I made as I always seem to do with the temperature. I accidentally raised it to 39c during the overnight light pressing. I guess this accelerated the acidification process which may dry out the overall cheese? After the pressing stage it smelt and looked fine so Ill see how it goes over the next few weeks..