A White Stilton uses exactly the same recipe as a regular Stilton except the White does not have blue mold (or any other mold). Stilton (and White Stilton) recipes call for little or no pressing. That makes sense with a blue to create an open texture that provides oxygen to the interior of the cheese. However, if you look at a commercial White Stilton, they generally have a much tighter texture. So, if I were making a White I would give it a light to moderate pressing to discourage natural mold growth.