To be honest I had no idea there was an aged variant. Boy, the things I learn on here. Seems that's about $18.00 a pound and well worth the effort! In that case, here is the recipe... You can find the full recipe in Mary Karlin's Book "Artisan Cheese Making at Home". Were it not for the copyright infringement I would post it here. Sorry.
2 gallons pasteurized whole cow’s milk
¼ teaspoon Meso II powdered mesophilic starter culture
¼ teaspoon Thermo B powdered thermophilic starter culture
¼ teaspoon calcium chloride diluted in
¼ cup cool nonchlorinated water
¼ teaspoon liquid rennet diluted in ¼ cup cool nonchlorinated water
Kosher salt (preferably Diamond Crystal brand) or cheese salt