Yes, geo shows up almost every time on a real handmade Alpine cheese (when done the real way, at least) to some degree or another. Though I must admit, yours is quicker than normal. Now a big production Emmentaler mioght not get it so much (some certainly do though) because of the sterile and tightly controlled environments where they are normally aged.
In observing results some have had with smaller cheeses, I wonder if perhaps the pressing factor might need adjusted slightly for such small cheeses? Remember, we normally produce 30 or so pound wheels and Emmentaler is made in 150 Kilo wheels... In hindsight, maybe a 10 to 1 pressing ration might work better (the standards generally state 6 to 10 pounds of weight for every pound of cheese. I was taught
This could perhaps exp[lain the slight latency in swelling -there may be a few internal flaws that had to first be overcome. I hope not, because this can cause cracking as the cheese gets bigger.
By the way, how's old bessy doing these days? Got any more pronounced growth?