I used the search function – one observation I thought was useful is that a single divider only reaches half-way down the mold, so the best approach is to pretend that you’re making a regular taleggio, then when you’re ready to brine, use the divider to cut the whole block of cheese (which will have settled down to correct height by end of draining period). Haven’t gotten my mold yet (should be here end of next week), so this is still on the level of theorycrafting for me, but it makes sense.
What else is there to consider? Lower brining time? My only experience thus far has been dry-salting cams, and the one time I tried to brine a feta, well, let's just say things went wrong.
Will the cheese age faster? Considerably so? Anything else?
P.S. The milk I'm using is 4.8% but I also have access to 6.3% -- would the higher percentage milk be a better fit for the taleggio?