I made this last weekend, following Caldwell's recipe.
8 ltr pasteurised, unhomogenised milk
600 ml pasteurised cream
1/4 tsp MM101
2 drops PR18
Turned these into moulds and turned twice daily for 5 days. Smoothed on the 6th day which was a bit too late - I had to break a crust to do so, and there was already a fine white-blue dusting in some of the crevices. These are now in affinage in my 'cave', which consists of a plastic container in a cooler.
I really need to get a taller stilton mould. I don't have anything tall enough to allow the curds to press themselves. I gave these a very light, short press with the press and a 3 lb weight but was wary of taking the press too far.