I’ve had about three goes at making a stilton cheese at around 4lbs per go and used two recipes. After maturing for 5-6 months, although the taste of the cheese is stilton, the curd is hard and not soft and creamy as you would expect from stilton. Please can you give me any pointers where things might be going wrong?

A large (7kg) stilton is only 8-10 weeks old at point of sale, the smaller (2kg) stilton probably 6 weeks, and they will continue to dry out. A 5-6 months (20-26 weeks) stilton is 3/4 times older and is bound to be dry, particularly since it is only 4lbs to start with. Good news in a way, as you won’t need to wait so long before you can eat it!