Directions

Day 1

1. In a non-reactive saucepan, gently heat the milk to 90°F (32°C). Remove from the heat. 

2. Add Blue Cheese starter culture, mix well and rest for 60 minutes with the lid on in a warm draught-free spot.  Check heat and raise again to 90°F (32°C) if it has cooled. 

3. Dissolve rennet in 2 Tablespoons of cool, non-chlorinated water in a jug. Pour into the milk over the back of a slotted spoon and stir gently from top to bottom for a count of 10. Bring the milk to a standstill with the slotted spoon. 

4. Put the lid on the pot and leave to set for 1 hour in a warm draught free spot.

5. Cut curd into 1 inch (2.5cm) cubes with a long knife, vertically and horizontally. Let the curds rest for 10 minutes. 

6. Move the operation to a small room where you can maintain a warm temperature of 79°F (26°C) during molding and draining. 

7. Using the slotted spoon ladle curds into a cheese cloth lined large bowl. Wrap in the traditional Stilton knot, by drawing 3 corners of the cloth together and using the 4th to wrap them tightly.

8. Rest for 30 minutes, then tighten the Stilton knot, by pulling the 4th corner firmly.

9. Rest in whey in bowl for another 30 minutes. Prepare molds, lining with cheesecloth. 

10. Transfer curd parcel to a draining tray. Open knot and break into 4 pieces. 

11. Turn pieces over every 30 minutes for 2 hours. Keep covered with cheesecloth between turns. 

12. Weigh curd and then use your hands to rip in into 0.8 inch (2 cm) pieces

13. Pack into cheesecloth lined molds pressing firmly with clean hands. Fold cheesecloth over the top like a parcel. Rest 30 minutes. 

14. Flip cheese every 30 minutes for 3 hours by removing from the mold and putting back in the other way up.

Day 2

1. Lower the temperature of the room to 68°F (20°C) and keep in cheesecloth, lined molds for a further day (24 hours). Flip twice more in this time. 

Days 3-4

1. Weigh cheese and calculate 3% salt by weight. Rub in the salt in 2 applications over 2 days, putting the cheese, without the cloth, back in the mold after each time. 

Days 5-26

1. Rub up rind with a palate knife to smooth it off. Place on a drying mat. 

2. Pierce cheese vertically (optional) and put it (on the mat) into a cheese storage box. 

3. Shift to 46-50°F (8-10°C). Keep cheese at this temperature for 15 days and then pierce again by opening up the holes if they have closed over.

Day 27

1. Rub up again with a palate knife and then move to a kitchen refrigerator still in the cheese storage box. 

6 Weeks

1. Mature for a further 3-7 weeks, opening the box and turning every couple of days for oxygen exchange. Wipe out any excess moisture from the box. 

2. Rub up rind if it gets unruly and wipe out box if it has water running down the sides. Stilton is not traditionally wrapped but if the rind does get too unruly it is OK to wrap it. 

3. Use your cheese trier at 6 weeks to assess the maturation. In our experience the cheese is optimal at 8 weeks. 

4. Once blue cheese is opened it will last quite happily for up to 2-3 weeks as long as it is wrapped well and in its cheese storage box in the refrigerator.