Well if making everything for Thanksgiving tomorrow wasn't enough, timing of milk production forced me into making cheese today too. (I had 6 gallons of milk, so I gave 2 gallons away to a fellow cheesemaker, used 2 1/2 for my cheese and the rest for cooking.
Since I had previously worked out a recipe for Taleggio (using a combo of Peter Dixon's, Joe Volluto's and Boofer's recipes and adjusting for raw goat milk)
I decided to go for it.
2 1/2 gallons of raw goat milk gave me two cheese (due to the low profile needed) A 1 1/2 pound cheese and a 2 pound cheese. They are in the brine now.
Keep your fingers crossed--I've never had good success getting this type of cheese to go gooey. (I think it's the goat milk.)