Hey John! I made my first taleggio this last week, too! Made a connection with someone with a Jersey cow. I got 2.5 gallons of raw milk for this cheese. I also used the recipe from cheesemaking.com, though, my instructions seem a little different, calling for 2.5 gal, and some variation in different steps, but still ripened with cultured yogurt.
Yesterday I placed my cheese in the cave after air-drying for a day post-brine. One of the questions I have is the directions say that after the first two washes (1st with b. lines, 2nd without) to repeat the second wash every 3-5 days. Then let the cheese age 4-6 weeks. My question is how long do I follow the 3-5 day washings? Until the rind is developed? Or only if intruder molds are seen? It did not mention wrapping, so I don't plan to do that.
I hope you post regular updates on your taleggio - I will, too! It'll be fun to compare notes!
Here's mine in the brine.