At the web site schmidling.com I finally found a good recipe for Stilton Blue English Cheese, and it isn’t too difficult to make as long as you have a liquid thermometer that is very accurate, cheese cloth, long wooden skewers and two ten pound weights.  This sounds silly, but if you don’t use evenly dispersed weights, your curd will to out to be an unbelievable mess.  I don’t know if they were the originators of this recipe but it does taste amazing. Check out the web site schmidling.com.cres.htm for this recipe and many other cheese recipes too. Stilton, Blue English Cheese can be made with homogenized milk, unlike many other cheeses.  The ingredients are:  2 gallons of milk, a pint of whipping cream, 1 teaspoon of calcium chloride, 1/4th cup of mesophilic starter culture, 1/8th teaspoon P. Roquefort, 1 teaspoon rennet and 2 tablespoons of salt.  Heat the milk and cream to 88 degrees Fahrenheit for 90 minutes.  Next, cut the curd with a whisk and let the milk/cream mixture rest 30 minutes.  Pour off whey until all that is left is a small amount covering the curd, again, let it rest 30 minutes. Place the curd in cheese cloth, over a bowl and let it drain for about 25 minutes. Next press the covered cheese ball between two ten pound weights for 2 hours.  Return the curd to the pan and break into small pieces.  Add the salt and mix well. Place the curd into a 4” mold and set aside.  Turn the mold over once each day for about three days.  Remove the cheese from the mold and place in a plastic container to keep moisture in.  Let the cheese age in this container in an environment which is about 60 degrees Fahrenheit for about 30-35 days.  Poke holes in the cheese from both ends with wooden skewers when the top has a bluish cast.