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Stilton Cheese Making Recipe

Blue Cheese in the style of English Stilton. My resource for this cheese was "Practical Cheese Making", a book published in England first in 1917 and very focused on farmstead cheese production before the days of automation and shortcuts.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/8 tsp MM 100 or 1/2 Packet C21 Buttermilk Culture
  • 1/16 tsp Penicillium Roqueforti
  • 2.25 ml Single Strength Liquid Rennet
  • Cheese Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)