I am soooooo pleased with the way my first (almost) five gallon Stilton
Why almost 5 gallons you ask? didn't take enough money
then again, as they say, all's well that ends well
I did do a couple of thing's that I had been thinking about for a long time, the light over night press after draining, I eliminated it
and using my new stainless steel bottomless custom mold
After hanging and draining for 6 hours (instead of draining for one hour and light press overnight) I milled and salted the curd and filled the mold to let it knit and drain flipping the mold every hour or so, seem's to be knitting and is draining just fine.
I also went back to placing my vat inside a larger pot for more water volume to help hold the temp were I wanted it.
I am going to flip it for 3 to 5 days then into the ageing container for 2 weeks at room temp (depending on how hot the weather get's) then the piercing and off to the cool box for 60 to 90 days.
Just hope it turns out to taste as good as my smaller batches have