I've been working in my make for this and still not getting the results that I would like. It's coming out more grainy than it should be. The flavor is getting better, bit is a little too cottage cheesish when it should have a bit of a mozzarella like flavor. I don't have access to raw milk, I'm using milk from Whole Foods pauperized and homogenized.
Here is my make
1 gallon whole milk
1 pint half and half
1 cup full fat yogurt with live cultures
Bring ingredients to 100F
Add 6 drops rennet to half cup distiller water and stir into milk
Floc occurred in 15 minutes
Let stand for 1 hour keeping temp between 95-100F
Cut curds 2" and let stand 30 minutes
Place in square taleggio mold lined with butter muslin
Let drain 1 hour flipping once
Brine for 30 minutes
Cover top with plastic wrap and let drain overnight in refrigerator
I've tried the make from Artisan Cheesemaking at home as well as a taleggio make, since this is basically an us aged taleggio. I would really like to get this cheese right since I can't find it anywhere in the DC region. I have to get my brother to bring it down from NYC when he visits and he can't even find it reliably.