I’d like to try a Stilton this weekend, and from the recipes I’ve read, they call for an addition of 2 cups of light cream (half & half). I do know of one brand that is not ultra pasteurized.
Since I’m going to use 2 gallons of raw milk, is it still suggested to add the CaCl in consideration of the 2 cups of light cream?
I never use CaCl when using straight raw milk.
Thank you

No need for CaCl2 if u r using raw milk..
I never added cream before, i guess if u add ultra past cream u need to add a little CaCl.

If your using raw milk I would not add any commercial milk/cream, its rich enough, and as Nabil said, no need to add CaCl since that is only needed for processed milk.

my Stiltons .... best i ever tasted

three and half month old and the (uncut) 2 months old
no commercial mold , raw milk , no CaCl , no added cream..

see the slime after scraping

Looks very professional Great work their!!

Oh yes, they look delicious! I’d like to make my next one in the more traditional shape like yours.