I made my first Jarlsberg yesterday, and after sitting in a cool room last night, brined it for 10 hours (5 lb cheese). However, it's already started noticeably swelling, so I'm not sure whether that's from the Propionic or from contamination. The recipe is from Cheesemaking.com, and neither the photos nor the instructions indicate that it should be developing holes yet, so I'm thinking that somehow it was contaminated.
Next step is to dry it and then put it in a cool, humid place for up to 2 weeks, and then move it to a warm place for Propionic development.
Should I just toss it and try again another time, or is this just normal for a Jarlsberg?