Groovy, my first cheese;) Yeah, what appeals to me about this cheese is the various techniques together, making something a lot more unusual than just a fresh cheese, or a lactic cheese that won't be aged with mold. Its sort of like making quark that is quite tangy, especially if you ripen at the warm room temperature that would mimic hot Brazil, then washing the drained curds in hot milk, like a washed curd cheese, and then mixing in the hot clarified cultured butter until its a smooth concoction. I don't think the cheese is meant to last much past a week even in a fridge, I almost always ate it in a grilled sandwich or just as tasty slices, kind of like american cheese (but it is better than that lol).
If you can get good nonhomogenized milk there, you could try making your own cultured butter with the skimmed cream and then clarifying it yourself for this cheese. That's probably what I'll do, as I think it would be more in the spirit of the cheese and save me the cost of buying a good quality cultured butter.