I'm just about ready to make a Stilton as my second cheese. I've read just about all the threads on Stilton but I have a question or two.
I have an excellent source of raw Jersey milk and I wonder if my mold that is about 7" wide by 7" high will hold the curd from 4-4.5 gallons of milk. My asiago came out to 4lbs 1.8oz from 4.5 gallons.
When and what are my pH targets? After adding the Mesophilic and Penicillium Roquefort at the target temp of 86F I wait until the milk is a what pH before adding the rennet?
I use a 6.5 mulitpier, cut and drain the curds letting them set in the whey. Is there a pH target here I'm waiting for before I then salt and move to the mold? Do you just sprinkle the salt on the curds or sprinkle and stir?
I know I'm asking alot and I sure appreciate any reply.