I make Swiss cheese from raw milk that is 5% fat. I understand that this is not true to style, but it comes out really good. It does sweat while it is sitting out waiting for the holes to form, and I wipe it off everyday, sometimes twice a day.
I made Swiss cheese once from the store bought pasteurized milk that was 3.5% fat and that cheese came out tasting like an asiago or something of those lines, not a Swiss. I figure that I screwed this one up in some way, but it was still good, just not Swiss.
The raw milk cheeses that I have made come out with a very Swiss flavor.
I guess I could try a 2% milk but the only way that I know to control the fat is to buy pasteurized homogenized milk at the store, and I'd rather buy the raw milk and pasteurize it myself.
Swiss has been one of my favorite cheese to make. I'd like to make a bigger one than a 4lb, maybe an 8lb, but I'd have to use two pots of curd and I've never done that.