I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England.
In the United States I like the clothbound cheddar made by Jasper Hill Farms.
So far, the best book I have found is The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters, but I get the sense that important steps and information missing from this books. Also, like many books, it focuses on "kitchen" methods using generic equipment, not specialized equipment.
I have mechanical ability, a shop, a biological laboratory and other capability to fabricate harps, centrifuges and other specialized equipment so I am interested in finding out the most advanced techniques for making high quality cheddar. How can I do this?