I recently made a baby Swiss - my first 4-gallon make. It spent a week in my normal 53-degree aging space before I moved it to my "warm room" (aka the top of my fridge). It's on day 4 up there and the shape has changed pretty drastically. It went from about ad tall as it was wide to something that's now about twice as fat as it is tall. I expected it to change shape to some degree, but I'm worried about the stress being put on the rind here. Will it stabilize eventually or do I need to take some preventative measures to keep it from bursting?