From The Farm, Garden, Stable And Aviary, edited by I.E.B.C., published by Horace Cox, Strand, W.C., 1869:
Stilton Cheese, Making Of
Take 4 quarts of cream, 30 quarts of new milk, mix them together warm as it comes from the cow, with 2 tablespoonsful of rennet, set it to cum three hours, well covered up; when cummed have ready two sieves with strainers covered over them; take the curd gently out into the sieves, and keep moving the strainer till the whey comes from it; then put half the curd into the cheese vat, with a handful of salt, then the other half upon it; put it into the press with a small weight upon it; turn it the same night. It must be turned twice a day in fine cloths for three days, then whitewash it over with fine whiting, new made.