Not sure if I ever updated what our findings were. We tried all sorts of ways to recreate this cheese. What we finally found was that it could only be done one way. Aged cheddar was needed and it had to be diced up, warmed to 70F overnight. It could then be combined with a liquid and packed into molds. It was very messy to do. It took a fair amount of pressure to press and had to be left in the presses over night. We found that too much added liquid, or young curd, resulted in off flavors.