Right then, here it is:
(and just to be on the safe side) From Katie Thear's book Cheesemaking and Dairying
This is a flat, round cheese from Scotland, and is rather like a quick-ripening Cheddar. It was traditionally used as a toasting cheese.
5 litres milk
2.5ml liquid starter or a little DVI
For larger quantities 1% starter
12ml rennet per 50 litres of milk
Pasteurise the milk then cool to 30 degrees C. Add the starter, stir well, then cover and leave in a warm place for an hour.
Stir in the previously diluted rennet, cover and leave until the milk has set. This is normally 45-60 minutes.
Cut the curd into broad bean size cubes and stir to loosen the curds and release the whey. Gradually raise the temperature to 36 degrees C over a period of 20 minutes, stirring gently by hand, then leave to settle for a further 20 minutes.
Remove the whey and cut the consolidated curd mass into several, broad slabs. Pile one on top of the other, then change the order several times over the next 30 minutes. After this, mill or cut the curds into small pieces and sprinkle with salt. Put in a cloth-lined mould and press lightly for 15 minutes, then increase the pressure and leave for 3 hours. Turn the cheese the other way round and press overnight.
The following day remove the cheese from the press and dip it in water at 66 degrees C for 1 minute. Put it back in a cloth lined mould and press for another day. Finally take the cheese out of the press, leave it to dry then bandage or wax it for storage. Leave to ripen in storage at 10-15 degrees C and 85% humidity, turning it every now and again. It is ready after 6-8 weeks, but will continue to mature the longer it is left.
I used 2% salt for the weight of curd and I wrapped in muslin secured with flour and water paste.
I later removed the bandages, cleaned off the mould, cut it into quarters and waxed each one separately so that I could taste it at different stages.