Each wheel of cheese represents one day's milk. On this Alp, that is amounting to 130 to 150 Liters depending on how the cows are doing. For a cheese cooked hard like Berner Alpkäse, which most of those shown are (the ones in the last picture with red labels on the side are Mutschli) this will yield maybe 15 kg or so of Cheese.
The form is called a Järb and is of adjustable diameter, so that the height remains constant. Here is how they look:
Notice also the block upon which the cheese is placed to be washed. The block is smaller than the diameter of the cheese, making it easy to wash the sides, and also letting excess moisture drip off onto the table.