Great idea. I know there are some threads on Butterkase where we discussed a couple of recipies, and from that I put together a make that can produce quite a good cheese, though I'm still working on it. that would be in the washed curd forum. Also, a number of us have posted different makes for caerphilly (hard other). I usually post my full make notes. I don't claim the recipies are mine, I'm just following what I've found here and in various books.
The Wensleydale make is one I've found on Greening of Gavin website. The Caerphilly make (that involves stacking and milling) I got from there, but I understand Gavin adapted it from Tim Smith's book (Making Artisan Cheese I think it's called). There's another make, I think my 4th caerphilly, which follows a recipe from 200 Easy homemade cheese recipies. The Dunlop recipie comes from Katie Thear's book Cheesemaking and Dairying, but I've forgotten who it was who provided it to the forum originally. I've also got a complete make notes for Montasio (hard grating) which is originally Peter Dixon's make. And I've posted my notes for a Romano, which my documents says is from "Home Cheese Making", but I'm pretty sure I got from this forum in the recipe section. It probably gives that source there, but I haven't gone to veryify that while writing this reply. One thing I know about that Romano make is that part of the process is to pierce the skin with a fork after pressing it and before brining. I've never figured out what that is supposed to do, and would skip that in the future.
I know there's a make for Cotswold Cheese on the forum by Deejay Debbie. She provides lots of details on various cheeses and is a name to search for in your project. (ooopes I see you have that one already!)