I'm in the process of making Steve Shapson's english style stilton and the curds are in the moulds, draining. However, the lowest temp my house reaches is 80F, and my mini-fridge has a temp of approx 55F. Where do you recommend I continue the draining?
In box with a little ice or a few ice packs in it. 80 is too high, will cause some off flavors. 55 is better is you can do nothing else, but similarly, your flavor will be a little subdued. But, better to have subdued flavor that opens up over time than runaway bitterness/ketone formation.
What would you consider ideal temp?
65-68 for stilton. Maybe as high at 70. Enough for acid to build up and no more.
Well, I managed to get my fridge up to 60 - hoping that will be enough...
Yep, it's fine. Your acidity by this time should be good, so it's a waiting game for the mold.