In some of the older threads, I've noticed people making Stiltons of all sizes - 4 inches to 15 pounds or so. Obviously there are many reasons for this range. If, however, one is limited by the size of the stockpot (3-4gallon), is it of any benefit to further divide the resulting curd into smaller size cheeses, or do you get a product better in any way if you can keep the cheese as large as your containers allow? Besides being cuter and giving a higher % of rind, will the smaller cheeses age faster and be ready sooner, or?
Thanks.