Here is the short version of the recipe from "Rondom boerenkaas" ("Around artisan cheese") which has been a dutch standard for the cheese farmers since 50's and is updated frequently. It is a book published by the union of artisan cheesemakers, with help from the Ministry of Agriculture.
Beware: It's a recipe also for 100 liter and at this moment I'm too lazy to convert it to US-metrics
Warm the milk to 29C, add per 100 liter milk 0.5 liter culture, 45 ml nitric acid (HNO3) and 15 ml CaCl and 25 ml rennet in 60 ml water. Let it coagulate for 30 minutes. Cut the curd into pieces of 1.5 cm (takes up to 20 minutes). Let it rest for 5 minutes. Remove 1/3 of the whey. Use almost cooking water to heat the curd up to 32C. Stir for 15 minutes. Let the curd rest for 15-30 minutes. Drain as much whey as possible. Put a part of the curd away for the "white bottom" of the cheese (this is common for the bigger Leiden cheese, you can skip it for the sizes we make. It is to prevent that cumin pierces the rind) and mix the cooked cumin (50-75 gram per 100 liter) with the remaining curd. Fill the bottom of the mould with white curd, fill with the mixed curd and cover with white curd. Let the filled moulds drain for an hour, flip half time. Press depending on the size between 20 and 24 hours, shorter if you use Kadova moulds (form a better rind). Weight to use is the same as for Gouda. After pressing brine the cheese in a 20 Beaumme solution for the same time as a Gouda, depending on the size.
Texture should be medium to hard, depending on the age, but indeed somewhat firmer that a Gouda. But it's no rocket science, artisan cheese WILL show some variety. One degree up or down, 1 ml more or less, the quality of the milk is also depending on the time of the year. At the end the taste is all that counts...