My 4th Stilton was good, but didn't get documented other than the crumbs left over on the 4th of July. I've pretty much settled on Pav's recipe using FD and PR3. This time I cut, let rest 5 minutes then ladled the curds into a bag rather than my usual cut, stir half as long as suggested and then drain. It's 3.5 gallons of P/H milk and a quart of cream, the most I can put in my pot. It was 87F at culturing and had dropped to 85 by cutting. I think I have just about figured out my stove. After draining overnight it took just a bit of pressure to get the curds to fit in my tomme mold. This one is planned for a young opening on Columbus Day. Call me a wimp, but I prefer it around 6-10 weeks so I can use lots of Stilton. After that it becomes salad crumbles for me.
I was diligent about flipping it for a few days leaving the cheese in my 16 quart stock pot with the tomme follower to keep it out of any whey that accumulated. Then I went away for a day trip and came back three days later. I arrived home to find that the cheese is bluing up nicely. As expected because I just bag drained it, this is a very moist cheese. There are plenty of nooks and crannies for the PR but smoothing was the easiest so far.
Here we are pre and post smoothing at a week old. I used my fingers to touch up those spots on the smoothed shot. It's already developing a nice taste.