here are a couple of pictures from my taleggio wrapped today (you will see a tiny bit of blue mould on the base of one of them - probably from the blue vein on the shelf below!).
I try to keep it so that the rind doesn't develop to be too smelly as my friends aren't really fussed with the smelly ones. the past is so incredibly creamy and yummy that it's always sad when the last slice comes up. The recipe I use comes from Peter dixon's website, and from memory, I don't think I have chenged much. After it is made, I put it in a regular fridge and wash it more or less according to the procedure suggested by Peter Dixon. But as I said yesterday, it seems to ripen faster than the procedure suggests.
Yes, I make reblochon and tomme, though I'm not really too fussed with the tomme. However, I do make a tomme au marc and can recommend that one. The recipes I use for these two cheeses come from Ricki Carroll's website. They both come up well, and particularly the reblochon. I cut into one on Tuesday this week, and it is really, really nice. Again, it seems to ripen earlier than the recipe suggests, so I think there must be something about this climate.