Looks amazing!!! How big is it? I want some!!!
The eyes in telaggio are usually from the starter and yeast putting out gas before they die. This looks like another type of eye formation. Was it exposed to high temp? Looks almost like what hapens in Swiss cheese due to the initial 70F+ aging.
As for not knowing the cheese - I always suggest to go to a cheese shop and get familiar with a cheese before targeting it for a make. Especially a complicated cheese.
Tellagio is one of my favorite cheeses. It has over 1000 years of history and what many consider to mean to Italian the same as what Brie means to the French. They have a unique way of aging it in square wooden boxes in very low temp and high humidity. It's pungent, smoky, buttery, salty and citrucy with a very nice mushroomy finish. Great melted, in sauces, on pasta, sandwiches, salads or cheese plate with fruits and crackers. So good, versitile, casual and fancy at once!!!
Funny; Brie and I have a strange sync of doing the same types of cheese at the same times without ever discossing it. Yesterday I too opened up a Tellagio style cheese. I say "Tellagio style" because it wasn't traditional but my own take on it: In this experiment I am starting it out like a Telllagio but making it a mini size (4"x4"x2") aged 43 days (should be longer actually, my bad). The big difference is that it has a Mycodore/B.Linen/Yeast rind AND wash (as opposed to a B.Linen only rind with simple brine wash in classic Telaggio). It gives it much more of the smoky-garlicy character. A cross between a Reblochon, Telagio and Tomme de Savoie. That crazy pumpkin color urged me to open it and bring it to Thanksgiving dinner but it really does cry for 20-30 more days of aging; I felt that the enzymes were not done with the center of the cheese, but the outside was great. I have another one aging from this batch. The other one has been slightly pressed and then aged in high temp for a few days before moving to the cave (like aging Tomme Crayeuse). Much different rind growth, the red is covered with Geo now (amazing how much small variables in cheese can affect the bacterium's timing and growth and overall color of the cheese). Fascinating experiment. I will crack open that other one somewhere between day 60 and 75. Can't wait