I think Morris has a recipe in her book. What I've used in the past:
At least double cream milk.
Heat to 36C
Add any general meso (FD, MM100 etc), a general thermo to stabilise and PA (Danisco blue)
Ripen until pH drop of 0.15
Add rennet, set 1 hour
Heal 15 minutes.
Heat to 40C over 15 minutes, stir gently.
Cook until the pH is below 6.25, stir every 15 minutes. This should take about an hour.
Hoop, turn every 30 minutes until firmed up
Rub dry salt over it on day 2 and return to hoop to keep from deforming.
Dehoop on day 3, spike.
Mature at 12C for a few weeks
Scrub exterior to keep the mould down.