Dave, thanks for the reply. Let me run the math by some of you and see if my thinking on this is correct. So based on the milk discussion here
. If we consider a recipe which calls for 1 cup of half and half (for sake of discussion we'll assume 18% butterfat) and 1 gallon of whole milk (3.25% butterfat).
From here we could say:
1 Gallons Whole Milk = 128 oz
1 Cup Half & Half = 8 oz
At 3.25% butterfat then 1 gallon whole milk has 4.16 oz of butterfat. (128 x .0325)
Likewise at 18%, 1 cup of half & half has 1.44 oz of butterfat. (8 x .18)
Now if we combine these we'd have 136 oz of mixed milk comprised of 5.6 oz of butterfat or 4.12% butterfat.
SO now the glaring question is what is the optimum fat content for Stilton making. If we know that we can work the fat numbers to accommodate an ideal whether it is store bought or an estimation of raw milk fat.