I hope your pH finally got to the target. As you may have noticed, it took a long time for the pH on the make I did 4-14-13 to get to the correct pH. Even when I drained the pH was too high, but the curd felt right. FD is a slow acidifier, and washing the curd makes it take even longer. I hope you followed through, because it was a good tasting cheese for me! In fact I should probably try it again! Swiss types are a hard sell around my home however, which is a pity because I like them.
By the way, 1 tsp seems like a lot of starter for 4 gallons. I usually aim for more like 3/8 to 1/2 tsp.