Mine is a recipe from Neil and Carol Willman's cheese book.
Said that it was similar to a Gouda in that it had washed curds, but from there, it is completely different. First 1/3 of the whey was removed and the curd heated to 38C using 2 ltr of 60C water. Then after another hour, 1/2 of the whey was removed and cold was replaced until curds were 28C. Then moulded, then placed in a water bath at 8-10C then brined in a cold brine.
Most unusual, and I really didn't expect the curds to knit, I thought I was going to have to press them in the end, but I didn't and so far they are holding together well. Flips without any feeling that it is going to fall apart, so this is as much a surprise to me as to you.
SO we will both watch and see what happens. Still can't download photo's yet, but will update with them as soon as I can.