This blithe comment hides the six nights of research, trawling the web for details, cross referenced against the cheese manuals I have, all in an attempt to arrive at a workable method. You see, Stilton is probably one of the most difficult of all cheeses to get right. One step slightly wrong and you can end up with a mess or at best a load of blue cheese.
|Disaster. Tasty, tasty disaster...|
Back to the drawing board and with a bit more research I revised the method. Try two produced a much softer curd that did all the things it should have. The curd was cut gently then "hooped" and turned for five days before being rubbed up.
|Half way through the rubbing. Note the un rubbed right side.|
|Rubbed up and ready to be aged.|
|Off to do the morning milking on a fine Cloud Farm day.|