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Hello everyone! I'm so excited to be here! I've been making cheese for a couple of years now, and am working on my first Taleggio. I understand that a variety of molds are supposed to get rowdy as the cheese matures, but there isn't much out there for me to compare mine to. I'm particularly curious about the few amber colored spots in the middle? I'm flipping and wiping with brine every other day, mopping out aging box, etc. Any advice would be much appreciated! Happy holidays all!