Anything with raw milk is better LOL
Hope it works out well for u

Raw milk is the best for flavor firmness , but i think fresh pasteurized milk is very fine , of course NOT homo, homo is something very very bad for professional cheese

Nabil, are you referring to ultra pasteurized milk? Here in the states, all milk sold in stores is pasteurized and I have never seen pasteurized milk that wasn’t homogenized.

Rick, pasteurization could be done @65C for 30 mins , or 72 for 15 seconds, this milk is not sold, all store milk are homo to prevent separation in its containers.

if u have farm, u can pasteurize the raw milk and use it directly in cheese making ....

so it is hard for home cheese makers to have it

One observation I made on doing my white Stilton was that the recipe called to break up the cheese after it was lightly pressed over night into 1-inch chunks before salting and putting into the mould. This Stilton is an unpressed cheese, so with that in mind, I found that the wheel when taken from the mould to the fridge was made up of 1 inch pieces that visibly formed the wheel. I suppose that one could pull this lightly packed wheel apart piece by piece. I much prefer a more compact wheel that would allow for a smoother slice of cheese rather than a slice of chunks. With that said, my next attempt at this recipe will result in breaking the overnight pressed blob into much smaller chunks. Say in the range of 1/4 inch or even just large crumbles. Thus the result should be a wheel that is more friendly to slicing and has a better appearance when sliced.
What do you think Neil and Nabil?

Commercially they leave it overnight to drain then is ground up so its even, it also has a much higher PH. Over time the cheese compresses itself as it turns creamy so u only have small pockets in the cheese so slicing is no problem. The one I have thats 12 months old has totally collapsed so their are no holes in it just veins. So if your going to let it age for a while I would not work about big pockets, but then if u crumble it after waiting a day then your not going to have that problem.

what does WHITE Stilton means in the first place? can u guys tell me !!
What is Neil saying is traditional English Stilton which the wheel weight 17Kg or so, which doesn not need any press ( it is heavy enough to press itself) ...

now the traditional way is to let it drain and compressed by its weight, then they break it (mill it) and mix with salt then mold it, then let it drain and compress itself… this will make the curds firmer and develop acidity before molding (and salting), and the main issue is to make it hold the inside mechanical pockets, which is the most important here, if ur cheese collapsed its pockets this is a defect caused by not letting the curd firmed enough before molding or u pressed it more…

cheers