From what Gianaclis has shared with me, she makes her cheese the same way I do. Meaning, without real recipes and more based on changing the parameters that affect core composition (MFFB, salt, and texture based on buffering/casein breakdown based on pH at rennet add, drain, and salt). So it makes a lot of sense how one basic recipe serves as the archetype foundation for many others. And replicating that basic recipe across many locations with differences in milk, terroir, and process produces differences in cheese. Makes it easier to talk archetype and not specific cheese name.