I'll say it once more,
PS confuses me...
Not having actually been there, not able to see, touch, smell, and taste the curd itself in person I can't really tell you any more. All I have to say is keep trying, Emmentaler is a hard cheese to figure out for yourself. And the little details that will make abig difference in the make can't really be related over the internet.
The only other thing I could guess is that there could possibly be a few mechanical openings inside of the cheese. These could be the cause of the uneven swelling.
But criticisms aside, its does look good (only I wish you would have left that nice dusty white geo. You have no idea how jealous I was of that!) You seem to have done good with the washing, and a god rind has formed.
Remember this thing, the difference in Switzerland between a mass produced Emmentaler and a small specialty, more expensive cheese from the same region may often just be the rind development. Mass produced Emmentalers just have a salt washed rind, most often, and good house specials will have the cared for schmier rind. I always encourage people to care for their cheeses, you aren't a big factory, so why should you try to imitate a big factory cheese?
For example, I have laid out for my own operation a line of about 10 cheeses. These cheeses at the initial make stage come in 3 varieties. The difference after that is how I treat my rinds. I'm a rind man, you see
Ok, my rant for the day is over.
And for reference,
the word, in German, is rightly spelt 'Schmier'
The spelling 'Schmear' makes no phonetic sense in German
Unless you'd say it like 'Shmay-ahr'
But rest assured, the cheese ought to still be good