I decided to venture now into my favorite type of cheese, a Stilton style. I used the Tim Smith recipe for Blue Stilton. I used the ladle technique, drain for 90 minutes in colander, hang for 30 minutes, press between two boards over night at 8lbs (per the recipe, second guessing this now), break into 1 inch pieces, salt, put in mold, flip every 15 minutes for two hours, flip several times a day for several days, etc....
I made a slurry from a blue Stilton, see pics.
My concern now is that after almost two days, the gaps between the curds appear fairly large. I did put some curds to the side to smooth the ends and sides prior to it going into the chamber. Should I be concerned about the size of the gaps (see pics)? Should I press it slightly?
Thanks for looking!