"In 1989, Aldridge decided to experiment with making and maturing his own cheeses. He bought an unpasteurised Caerphilly from Duckett's in Somerset, and introduced a bacterium, R lincus, as a maturing agent. His Times obituary remarked: "The techniques of ripening a cheese, known as affinage by French cheesemakers, were so little practised in Britain that he had to rely on intuition. With characteristic precision he treated the Caerphilly with the agent and a Kentish white wine brine every few days for seven weeks. The result was a silky, spicy washed-rind cheese, strikingly pungent and soft enough to spread with a knife. He added herbs, lemon verbena and mint, and named it Tornegus (from the Somerset word 'tor' and 'negus' to signify flavoured wine). At his first attempt, he created a masterpiece, often compared to Pont l'Eveque."
For more go to: http://www.newstatesman.com/200106250045
"He bought an unpasteurised Caerphilly cheese from Chris Duckett in Somerset, which in its original state is delicate and crumbly. He introduced a bacterium, R. lincus, spreading it over the young cheese with an (English) white wine brine, repeating the procedure every few days for seven weeks: "This is allimportant," he told the British food-guide writer Henrietta Green, "in the development of the thin apricot-coloured rind, the flavour and the softening of the interior." The cheese was finished with a scattering of herbs, which included lemon verbena and mint. The resulting Tornegus cheese was unctuous, with a rich and creamy texture and pungent flavour, more like analogous French cheeses than like any other British cheese being made then."
And again, for more reading: http://www.independent.co.uk/news/obituaries/james-aldridge-728779.html