id have to look through the make and see for sure
but a Mutschli cannot age for very long without developping bad flavors
i am sure this is much less the case when using past. milk
typically, these would only be aged 2 to 3 months, and arent aged more than 4 to 6 depending on cooking temp (every Mutschli is different
these are good cheeses to age out quickly, good if you want something easy that you can enjoy soon, and good intros to the alpine style as they are hard to mess up and quick to test. assuming your culture was good, they develop quickly due to the high moisture, but will spoil if aged to long due to the same
id personally let it set out a few days to dry, and then eat it
if you want to make a cheese to age for longer, amake a drier version of the same principal.