Los Beyos recipe?

[Red Mountain]

Hi all--
Does anyone have a recipe for Los Beyos cheese from Asturias--or any thoughts on how to get that wonderful, splintery texture it has?  The last time I had any was three years ago, and from what I remember, I'm guessing that it's a washed-curd cheese, but that's most emphatically only a guess.  Would using a lesser amount of culture and lengthening the milk's ripening time help create that texture?  Any suggestions welcome--thanks!