Stilton - Curds Crumbly During Turning

[rlatta]

I made a batch of stilton following the recipe in the RC book.
the resulting curd was too big for my cam molds so I tried using my default cheese mold (big cylinder).
It was crumbly during the flip so we pressed it 4 lbs for about 4 hours.
Still breaks up a bit when we flip. I am going to try to use the follower to lower it more gently next flip.
As a rule of thumb, what dimension hoops do you use for cheese that gets flipped a lot? How much height over curd is too much?

Thanks,
Robert

[rlatta]

Sigh...never did come together. Too crumbly.
Ah well, the curds taste good and the kids like them.
I think my problem with this batch was the pre mill press lasting over 12 hours.
Will try again after the goats milk withdrawl is over.