Wow, lots of linens! How long has this been aging?
Looks like just the end piece is ripening. Is the core ripening too? I would think that it is with your form factor. Is this a regular Tallegio mould? If so, how much milk did you use for this make and what recipe did you use? I'm curious because I just received my Tallegio moulds recently and I've had a little concern with curd quantities in my two Pont l'Eveque makes (they have both been a tad on the thick side).