Help! Washed Rind cheese from Val Taleggio

[venhausa]

I've been obsessing over a cheese I bought, wondering how do I recreate this masterpiece? It's called Riccolo Valtaleggio and it's a very complex cheese inside and out. The rind is pungent of mushrooms and almost rancid seafood and very salty. The flesh is dry near the outside, and creamier toward the center, but the flavor is still very complex.

Here are a few reviews:
http://www.forkandbottle.com/cheese/cheesefind/chfind0906.htm
http://www.gourmet-food.com/italian-cheese/roccolo-cheese-102477.aspx#Review

The rind has me most curious, but I would love suggestions on cultures, pressing, and aging time as well.

I noticed the "Taleggio" in the name, but this reminds me nothing of the traditional taleggio.