GG, I don't have any tips to offer on the baby swiss, but will be interested to see how it comes out for you. It is quite a different make from what I followed -- the baby swiss uses meso, washed curd, and short aging, versus thermo, short ripening, higher cook temp (120˚F), and longer stirring. But some of the same issues remain -- the need to avoid too much acid or too much salt, either of which will inhibit the PS.
I made two more in November following the same recipe as before, except using 3 gallons instead of 2. March 7 is the target date for opening the first (four months total of aging), while I hope to age the other for at least 6 months if not longer.
Qdog, my only secret for waiting is to alternate making short-aging cheeses with the long-aging cheeses -- that way I have a steady supply of cheeses reaching maturity while I wait on the long-aging cheeses. For example, I am getting ready to open a 6-week old Lancashire to tide me over until March 7. But then in March, I'll have the first of the swiss, plus a Montasio that will be ready to sample. I might have too much of a good thing at that point ... time to invest in a vacuum sealer so that I can save some for later!
By the way, GoudaGirl is really the one to ask about waiting for a long time -- she is reporting on cheeses of more than 1 year in age!