The othe day I made a Taleggio, and instructions regarding salting were recomended at pH 5.2. My cheese reached that point after only 6 1/2 in the mould. My concern was, if I remove now, the shape may be altered due to not enough time in mould. On the other hand, I felt that if my acidity were to spike further, I would be sacrificing the creamines and texture, so I removed and salted. The cheese did develop somewhat of a belly, but never the less still looks okay. I would like to know what the standard should be going forward. Thanks