Hmmmm, a little information is indeed a dangerous thing! I've only been trying to make cheese for a few months, a few successes, Cearphilly, fourme d'ambert (twice) , Colby, and a few failures, Gouda, Cheddar & Farmhouse though those were my first attempts so maybe I'm running before I can walk.
I really am a novice and the only thing I know for sure about swiss cheese is that my wife loves it, hence the attempt, so I hope I haven't killed these with the high temperature . - Still, it'll give me an excuse to try again!
Thanks for all your advice, I'll keep reading all the great postings and hopefully a tiny bit of your expertise will gradually rub off on me.