While Stilton #2 is still aging nicely in the cave. I figured I better get another one started because I don't think that one will last long. This one is a 4 gallon batch started from raw Jersey milk with cream. Pretty much the same as my Stilton #2 posted here
4/4/09 - 4 Gallons raw Jersey milk
Upped the starters a bit:
Time Temp pH Notes
12:30 85.0 6.49 3/4 tsp of MM101 & 1/32 tsp of P. Roqueforti
01:00 85.0 6.40 3/4 tsp of liquid veggie rennet
02:20 84.2 6.32 Cut to 1" inch by 1/2 inch, stirring and slow ladle off whey
03:40 82.0 6.27 remove to cloth lines collander and drain in whey
05:30 65.0 0.00 Started draining in colander with 8lb weight, overnight
Next morning I cut the pressed curd into approximately 3/4 inch cubes and salted with 4 TBsp flaked cheese salt. Put the curd in a 8 inch mold with HDPE follower and approximately 4 lbs of weight.
Flipped at least once a day until 4/9/09.
4/9/09 Removed from mold, smoothed and put in cave. pH on entering cave was 4.57.
So far so good and I like the size!