Interesting make Al
you should start a new thread so people can follow the progress of your cheese
I brought my Swiss out again, flipped it, had some blue, just wiped it down with the wash generally to get rid of the blue,
I hope for the next few day's I can just flip.
the rind has came back flexible and just smells fantastic.
Still, the swelling is just not there, I just hope I have a few holes be it big or small
I am now thinking of the next make and the things I have learned from Alp, I don't think it will be as stressful and should go smoother