Hi Fritz. This isn't a traditional swiss. "Baby" doesn't refer to the size but rather the variation of the cheese. The link I posted for the recipe talks a bit about it. My Baby Swiss #1 was a natural rind that I brine washed every other day. It had a semi firm texture with a nice nutty tasting rind. On this second attempt I was going to do the same natural rind but ran into cave problems with severe cross contamination from my blues and humidity problems that left all my cheeses wet. After 4 weeks of doing a natural rind, I cleaned and then did the cloth wrap which is my first attempt at doing so. This is a young cheese that aged for only 8 weeks. I put half of it back to age some more so we will see how it is in another month.
The end result was quite different from Baby #1. The rind that was firm became just as moist as the center probably due to 'moisture equalization' after applying the cloth wrap. The overall texture is smooth and creamy and sweet. The firmness is between a Gouda and a Havarti. Totally different from what I expected but a pleasant outcome! After pealing away the cloth there was still some lard remaining on the rind that didn't look appealing to the eye. I did scrap it off.