Hello Lee,
Attached is the recipe I've followed, with bold text in the ingredients section, describing the actual ingredients used by me, including raw unpasteurized milk and Lipase. The cheese was aged for 90 days, wrapped with the leaves after 30 days and occasionally washed with brine. I am really not sure about the contribution of the leaves to the final taste, but a nice look.
As for the Campo de Montalban, if you can get all kinds of milk, I would use 1/3 of each.