- 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.
Curds hanging to drain off whey
After a light pressing overnight at 38c the curds has matted together and ready to but roughly chopped into 1" pieces for salting
Salted curds
Final Stilton after 4 days of natural pressing at room temperature and turned every day