A make for my Dad's birthday in May. Stilton is his favorite cheese. Following Pav's recipe, I got a little warm, let it cool back down to 87F for culture and then renneted at 86. After draining overnight, I milled and packed into a Camembert mold. I was worried that the curds were too stiff to smooth, like my last two attempts. Four days warm, draining and flipping at least daily. The fifth morning into the cave at 55F. By evening I had a nice coating of blue. At that point, encouraged by various threads suggesting just press hard to smooth. To my surprise, I was able to get the cheese quite smooth. I waited until day 11 to pierce.
Today is day 12, and here is my cheese. There is a small pile of blue curd next to the Stilton that wouldn't fit in my mold. It didn't seem to weigh enough to make it knit well even though it was flipped in a Camembert mold just like big brother. I'll let it ripen with my Stilton and use it crumbled in salad, etc. Even at this young stage the curds are quite tasty.