I've attached an excel sheet of the differences between how I make the different English hard cheeses. You will probably need to use the cheddar video as a template (
https://www.youtube.com/watch?v=BwpCCPtwSkw ). It will probably throw up more questions than it answers, but such is the nature of cheese. I'll answer where I can.
This is my own personal take on the cheeses - if anyone has a different set of criteria I'd love to know.
The lower the pH the more acidic and crumbly the cheese as a rough guide.
The more you turn / stack the cheese in the vat the smoother it will be.