I think that's a rennet make, or a high-rennet semi-lactic.
I asked Pav, since I was curious as well.
He pointed out that it's a bit of a moisture issue as well. Beaufort and Brick are similar makes, but Brick is much moister.
make it more like a raclette, for example
in the pH style
eg rennet at 6.2
and then wait until 5.8 to cut
so you shift the whole thing
with enough moisture, it will turn out, but you lose the lactic character
and use a very proteolytic morge with strong linens
Add your normal amount of culture, 1/2 to 1/4 the rennet you would use in hard cheese.
So we have something that looks like:
Take 80 degree milk or so. Culture as much as you normally would.
Rennet at 6.2
Cut at 5.8
Ladle evenly into mold(s)
Drain 12 hours, unmold, let dry, and stick in 55º cave.
Wash daily for 2-3 weeks, if 2 then maybe twice a week.
Wrap it up and shove it in the fridge until soft.