Okay, so I had tossed around a number of cheese styles I wanted to do to mark my 100th cheese. I decided on another pass at a smooth rind Taleggio in an effort to fine-tune my process. I still ended up with pits and divits so I guess there will be a #6 somewhere down the road to further tweak the smoothness.
This cheese was the first of two I did before noon yesterday. The other cheese was a Castle Blue
fashioned after the 200 Easy Cheeses recipe.