How can I find out how to make clothbound cheddar cheese?
The quality of cheddar is largely dependant on the skill and effort shown in the aging process. This means providing a suitable environment for the lactose bacteria to flourish. Remember it is the bacteria that coverts the lactose into lactic acid that is the crux of the matter. That is the main source of flavour. 

Somewhat cool and somewhat humid. I would aim for a coolish 10 - 15 degrees Celsius and a moderate amount of humidity. 

Realise that making these types of artisan cheeses are a huge undertaking especially if you are interested in doing it well and on a large scale. Although I have seen 3 month old aged cheddar the true types would be aged at least six months if not a year.

You are going to have to have a large enough store room that can house all the wheels of cheese. Along with the atmospheric condition the room also needs to be clean and rodent free.

You also have to at least dialy check on your wheels to ensure there is no unwanted  mould growth. You would have to turn those wheels, check the humidity and temperature.

Ultimately there is no short cuts. The effort you put into the making of the cheese will directly influence the taste and ultimately the success of your endeavour.