CheeseXML 1.00
Stilton-style blue
Ingredients
| Whole milk, not ultra-pasteurized | 4 gal |
| MM100 or C21 culture | 1 item |
| Penicillium roqueforti | 0.06 tsp |
| MD88 (optional, opener) | 0.06 tsp |
| Liquid rennet | 0.45 tsp |
| Non-iodized cheese salt | 2.3 oz |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Ripen and set Heat 4 gallons to 86 °F (30 °C), MM100/C21 and P. roqueforti, ripen 30 minutes. 2.25 ml calf rennet, set 1 hour. | Step code · Ripening · Temperature: 30 °C · Time: 90 min · Addition: Amount: 1 item; Rest: 2 min · Addition: Amount: 0.06 tsp; Rest: 2 min | |
| 2 | Ladle to cloths Ladle to cloths; drain in stages (90 min + 30 min), hang 2–4 hours, cut 4 inch cubes and turn until pH ~5.5. | Step code · Draining · pH: 5.5 | |
| 3 | Break and salt 2.5% Break to walnut size, 2.5% salt by weight (2.3 oz for a 5.75 lb yield), stir every 10–15 minutes, rest 1 hour. Pack loosely in hoops. | Step code · Salting | |
| 4 | Pierce at five weeks 70 °F for 3–5 days, cloth 5 days, then 54–60 °F / 85% RH. Punch holes at 5 weeks. Ripe 3–5 months. | Step code · Piercing |
Stilton-style blue
Blue cheese · Difficulty: 5
Batch scale
Scale factor:
Description
Wallace Stilton: 4 gallons at 86 °F, MM100 or C21 plus P. roqueforti, 2.25 ml rennet, ladled into cloths, 2.5% salt, pierced at 5 weeks, ripe in 3–5 months.
Recipe details
- Style
- Blue cheese
- Country
- United Kingdom
- Region
- Leicestershire / Nottinghamshire / Derbyshire
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- No
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 4 gal
- Expected yield
- 5.75 lb
- Yield ratio
- 0.17225 ratio
- Active time
- 180 min
- Total time
- 12 h
- Scale
- For milk volume: 4 gal
Ingredients
- Whole milk, not ultra-pasteurized — 4 gal
Role: Base milk · Kind: Whole milk
- MM100 or C21 culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Penicillium roqueforti — 0.06 tsp
Role: Mold · Kind: Mold Penicillium Roqueforti
- MD88 (optional, opener) — 0.06 tsp
Role: Culture · Kind: Culture Adjunct · Optional: Yes
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Liquid rennet — 0.45 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 2.3 oz (Details: Salt: Dry salting; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Cheese press
- Follower
- Butter muslin / cheesecloth
- Piercing skewer
- Aging fridge or cave
- Ripening box
- Hanging bag
Process
Ripen and set
Step code · Ripening
Heat 4 gallons to 86 °F (30 °C), MM100/C21 and P. roqueforti, ripen 30 minutes. 2.25 ml calf rennet, set 1 hour.
Temperature: 30 °C · Time: 90 min · Addition: Amount: 1 item; Rest: 2 min · Addition: Amount: 0.06 tsp; Rest: 2 min
Ladle to cloths
Step code · Draining
Ladle to cloths; drain in stages (90 min + 30 min), hang 2–4 hours, cut 4 inch cubes and turn until pH ~5.5.
pH: 5.5
Break and salt 2.5%
Step code · Salting
Break to walnut size, 2.5% salt by weight (2.3 oz for a 5.75 lb yield), stir every 10–15 minutes, rest 1 hour. Pack loosely in hoops.
Pierce at five weeks
Step code · Piercing
70 °F for 3–5 days, cloth 5 days, then 54–60 °F / 85% RH. Punch holes at 5 weeks. Ripe 3–5 months.
Aging
Duration: 120 d; Stage: Name: Stilton cave; Duration: 120 d; Temperature: 13 °C; Humidity: 85 %
Storage
Temperature: 8 °C; Shelf life: 90 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Stilton Cheese Making Recipe Instructions; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/pages/stilton-cheese-making-recipe-instructions