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Hi
I'm a new but enthusiastic cheesemaker - variable results so far and still experimenting, but my ultimate goal is to make a cheese similar to the Bowland Cheese I had in the UK:
http://www.cookipedia.co.uk/wiki/index.php/Bowland_cheese 
Has anyone any suggestions as to what amounts of apples and sultanas to use?  What stage of the process should I add them - I don't want to stir up my curds and destroy them!  The finished cheese is rolled in cinnamon, which shouldn't be too much of a challenge...It tastes wonderful and I can recommend it if you can produce something similar.  If you can...please share it!
Thanks

I'd add the fruit after salting the curds, before the final press. that seems to be the point that additions are made to cheddared cheeses.
Dave in CT

Thanks Dave.  I'm working on the base and the cheddaring process - when I know these are working I'll try adding them as you suggest.  Appreciate your help!