Boy would I love to taste this. Maybe I'll try to make some.
I agree with your profile comment "homemade is better". And most of the time...less expensive and greater complexity of character. If you want some motivation, find a local cheese shop and check the pricing on a Taleggio or other fancy French or Italian cheese. You'll most likely be shocked at the $25/lb price tag. Plus which, that cheese could have been mass-produced.
Here in the forum we are a collection of aspiring cheese artisans. How do you make a
great cheese? Same as getting to Carnegie Hall...practice, practice, practice. Over time, we transition from sour, crumbly efforts to sweet, creamy marvels.
-Boofer-