Proper ripening is the KEY to making a great Taleggio cheese. It's reputation has been made partially due to the special caves in the region of Valsassina.
Your best effort would be to try to emulate this cool, damp, and airy condition the best you can.
Your aging space should best be kept at 46-52F and 80-85% moisture. This is cooler than other cheeses, but will allow the ripening to unfold over a longer time and more evenly ripen the interior of the cheese. The cheese will ripen from the edges to center due to the molds that develop through the washing over the next several weeks.
Using a plastic box with a cover should hold the moisture. I also include a board at the bottom of this that will act as a moisture reservoir. Opening and turning the cheese once a day will allow sufficient air exchange. I also use a cloth damp with brine to keep the surface moist.
The cheese above is ready to covered and moved to the aging space.
It needs to be turned at least once every day.
Details for the rind devlopment:
NOTE: The following schedule may need to be shortened or extended by a day or so, and will depend on the progress of the cheese. This is where taking GOOD NOTES will help you in the future.
About 4 days after the initial salting:
The cheese will begin to mellow as the salt works its way to the center. It may also have given off more moisture and the mats and boards should be changed if wet. Sometimes a cloth may be needed under the cheese during this time to wick this moisture away.
The cheese may seem a bit greasy at this point, this is the initial yeast doing their work to prepare for the growth of the B.linens and other molds that may appear.
At day 5:
Prepare a light brine with 1 tbs. of salt in a cup of chlorine free water. Stir the salt in well and then add 1/16 tsp of the B.linens (Yes .. again!). Set this in your aging space (at the same temp as the aging Taleggio) to be used on day 6.
At day 6:
The cheese should now show a heavier growth of slime (yeast, etc.) and also have become very slippery/greasy. It is time to remove this layer.
Using the light brine you prepared on day 5, soak a cloth and use it to wipe the greasy surface off. Dry the cheese on a board for just long enough for the wash to be absorbed by the surface, and then place it back in the aging space. Discard the wash.
At day 8-9:
Prepare a new wash as before but without the b.linens culture.
Repeat the above if the surface is still greasy.
Otherwise, just use the cloth and wipe the top and sides with the wash but do not dry down, return to the aging box wet side up. In 6-8 hrs flip the cheese and repeat and return to aging space when done.
Now you are well on the way to developing the washed rind. It will be a collection of natural yeast and mold that settled on the surface. This surface, if developed soon and well, will develop and produce enzymes that cause the proteins to change gradually from the edge to the center. It will also compete against blues and other molds initially. This process will be doing the magic you want on the protein transformation and the cheese will become much sweeter as it ages.
You can now repeat the last step every 3-5 days, as you see other molds trying to grow on the surface. The objective is to maintain a damp, but not wet, surface while the desired molds do their work. You will notice that the surface becomes more and more rosy/orange as the days pass. Maintaining the surface is critical and the cooler aging temp will be your friend for this. You will also find that the cheese becomes much softer and springy as it ages here.
The cheese can now be aged for 4-6 weeks, when it will be ready for your table. You will need to be the judge on this since its your cheese and you know what you want.