Make Stilton Blue Cheese at Home!

This video will take you step by step through the process to make this this blue cheese at home. Its much easier than you might think to make this fabulous cheese at home!
Links to ingredients and equipment.
Ingredients
MM100 Starter Culture
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Blue Mold Powder
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Rennet
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Cheese Salt
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Calcium Chloride
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Equipment
Thermometer
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Measuring Spoons
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Ladle
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Draining Mats
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[@ginabisaillon2894]

Interesting technique! Different from any other I've seen.

[@Cheeseologywithadam]

Thanks for the comment!

[@conniebranham-b9x]

Great video

[@Cheeseologywithadam]

Thanks!

[@rubygray7749]

When cutting the curds, you shouldn't be tipping them into the bowl, which shatters the soft curd structure. Keep the skimmer horizontal, and gently slide those thin slices off it, onto the surface, intact.

[@Cheeseologywithadam]

Thanks for commenting. For this particular cheese, I'm not worried about keep the curd shape as I'm using cheese cloth to tighten the curd into a ball shape as it acidifies, then cutting it (as shown in the video). My technique for making Roquefort is different. In that process, I would take care to not break down the curd as you mentioned.

[@michaelchen8643]

I’m doubtful in Diaz that you can actually come close to Stilton blue cheese. I’m certain that you can make blue cheese. I know Maytag has a type of blue cheese that I find very harsh.
I would have to try what you make and compared to the real steel and blue cheese to see if the final product comes close
There’s a lot more to this than a simple recipe. It’s going to be environment the milk that you use the grass that the cows eat, and the place that you’re aging the cheese.
This would require the master to be able to look at your set up and make this change here don’t do this

[@Cheeseologywithadam]

Thanks for the comments. I'm not sure if there's a question but as far as Milk, I used pasteurized store bought as I mentioned in the video. As for aging, I have a temp and humidity controlled environment and have a video on this as well.