I tried Ricki Carroll's Trad English approach to a cheddar (my first).
It just got out of the press and is sitting in a cupboard, airdrying for a few days.
3 gallons whole milk from store
1/2 gallon ultra-pasteurized whipping cream
CaCl
Canning salt
It deviated from the process in the cheddaring phase as the cream made the curds extremely moist, so draining went on and on as it languished in 95ºF heat. Then it stacked a while, but I had no sure way to check acidity. The run off was getting acidic to taste and I cut it off, milled, salted, and pressed.
Pressing was about 60 hours. 40 @ 70lbs., 20 @ 50lbs.
It's a much larger cheese than others I have made with just regular milk.
It'll wax in 3 or 4 days and go into the fridge for months and months of torture (my torture to wait).