My Stilton Approximation #3 was a great success. Dad cut a wedge and I had trouble not gobbling up the whole thing. We took some to a Kentucky Derby party and found it went well with Mint Juleps (at least with a light simple syrup and really heavy pour of Maker's Mark). Dad said "Keep 'em coming" so here we go again.
Decided to make a large batch, 3.5 gallons of P/H milk, a quart of cream and Pav's recipe. My back started to go out when I hit the stirring phase, so I just put the curds in the bag to drain. As expected, the resulting cheese feels a bit softer than the last make. I don't have a single mold big enough to hold that much curd in the proper form factor so I slip it between two tall Camembert hoops (The ones from Yoav are taller than the ones from cheesemaking.com).
When I went to bed last night the four day old cheeses were white. This morning I was greeted with this: