I want to share my experience with Taleggio, I made six of them but I could only matured the last two , the others were too soft ( I think whey was under-drained because my yield was higher than 12-14 % which is expected for this cheese).
This is a soft cheese , with no cooking of the curd at all , no pressing; the whey is removed partly during the cutting phase and in the molds during stufatura, because of the acidification. The whey escapes mainly from the bottom so molds without it are recommended.
This is what I've done
Pasteurize milk at 71 ° C
At 42 ºC f Thermophilic culture (S Thermophilus and L. d. ssp bulgaricus) Wait 30 ´ At 37 º C Add Rennet flocculation 8- 10 minutes, coagulation time x 4
Cut in 8-10 cm blocks/ wait 15' / cut to 2 – 3 cm blocks mixing carefully 10 minutes.
Leave the cheese in the mould at 22- 25º C for +/- 4 hours (stufatura). During the last flips of this phase I control the weight and pH to decide when to un-mold them .The pH at the end was 4,8 in one and 5 in the other (stufatura).
During this step flip first at 30' and the several times after an hour.
Dry salt or brine at 18% a 12°C)
Ripening at 10 (I ripened them at a cellar with higher temperature , but the recommends is lower 2-6C, but we have a temperate climate here )and 80-90 % HR for 30 days, washing with light brine weekly . Taleggio mature in 35-60 days but mine are small (500 gr ) and were matured in a warmer and very humid place.