I ended up taking the plunge at the weekend
I was loosely following the roquefort/stilton recipes from Mary Carilns Artisan Cheesemaking, I figured I'd jump right into the deep end! The roqefort recipe called for half/half mix of cows milk and full cream which seemed like a lot of cream to me, whereas the stilton recipe was 100% cows milk (i think, cant remember!) I was going to go with 100% Jersey Gold Top milk but there wasn't enough in the store so I went with the following:
3 litres Jersey Gold Top (unhomogenised)
1.2 litres Standard supermarket full cows millk (homogenised)
300ml full cream.
I then followed the roquefort recipe from the book & everything seems to go to plan.
Here are a couple of pics of my curds, I think I got a decent break, although Im not sure if I started cutting a little bit early.
The curds were well formed but still pretty moist when I ladled them out. The recipe said to ladle the curds into a cheese cloth and hang "for 30 minutes, or until they stop dripping"... I deviated from the recipe here because they were still dripping a fair amount after an hour, so I ended up leaving them hanging overnight. I've seen post of people on here doing that for blue cheeses, so I wasnt too worried. I think as long as I end up with something cheese-like and blue I'll be impressed!
The cheese is now in my cheese cave at 15C and 95% RH, which is a little on the high side for both, so I'm still drying to dial that in.