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