I don't think curd size plays in the equation. Look at the thread that Bob posted, there are several pdf files attached to Boofer's comments. He's always a big help. Pressing method, salt content, and warm aging period are the things that come to mind.
Bob stated that if I want more salt to eat something salty with my cheese. I was going over the list of things that I would normally eat with Swiss cheese and I agree that the salt could come from there. I was trying to compare flavor in my mind to Swiss cheeses that I have bought and think mine is real close. I don't think that they are mechanical holes, but either way I am happy with the Swiss flavor. The holes don't have flavor anyway, and that's what's important, but at the same time I was glad to see holes. I did a little dance in the kitchen when I cut into it.
I need to make another one, this one won't last long.