This is an attempt to make a Stilton type cheese. The recipe I used, came from Ricki Carroll's book "Home cheese making, recipes for 75 homemade cheeses".
The milk (3 gallon) is raw cows, bought clandestine on a farm in upstate New York. I used Flora Danica, (mesophilic) as a starter, and Penicillium Roqueforti as a mold. This sat for 30 minutes in the milk at 30C (86F). I then added the (animal) rennet, determined the flocculation time to be 16 minutes, multiplied this by 4 and let it coagulate for 64 minutes. Then I scooped the curd in a colander lined with cheesecloth. The curd sat for 9o minutes in the whey after which I tied the cheesecloth into a bag and let it drain for 30 minutes or until it stopped dripping. Next the bag was placed on a board and pressed overnight with about 10 pounds of weight on top. Ambient temperature was about 68F.
The next morning I broke the curd into 1 inch pieces and salted them in a clean bowl. Finally the curd was scooped into a 6 inch open end form, sitting on a cheese board with a draining mat on top. The from was turned over every 15 minutes for the first two hours and twice a day for the next 4 days. No mold has started growing as of yet, but I will post a picture when things start to get excited.