Here's the recipe I have:
Take a cheese vat and hot milk as it comes from the cow and run it forth withal in summer time and cut your curds but once and cut them not too small but break them once with your hands And in summer time salt the curds nothing but let the cheese lie three days unsalted and then salt them And lay one on other but not too much salt and so shall they gather butter And in winter time in like wise but then heat your milk and salt your curds for then it will gather butter of itself.
It sounds like this is a white stilton made into ~1-1.5" disks, like a camembert (don't know diameter), dry salted in summer, and heated and curd salted in winter. Uses rich milk.
That recipe above is from a cookbook from the 16th century.