Thanks for all your postings on Swiss cheese. They have been really helpful. Attached are photos of the two that I am aging right now.
Cheese number 1 is just under 4 pounds, and has been ripening in my kitchen for about three weeks. Max cook temperature was 114 degrees, and I pressed it at a peak weight of 30 pounds, and brined it for about 20 hours. Next week I'll put it in the cheese 'fridge for a minimum of three months. As you can see, the swelling has been modest at best, so I'm a bit nervous that I overshot my pH, but only time will tell.
Cheese number 2 is just under two pounds, and has the potential to be my best. It was my first cheese that I made with a quality pH meter, and I drained the curds right at a pH of 6.35. I cooked these curds to a top temperature of 120 degrees. Due to it's small size, I pressed it at a max weight of about 35 pounds, and brined it for 9ish hours, using my standard brine recipe of 1 hour per pound per inch of height.
I wipe and turn the cheeses every other day, and recently used the cream wax on the 4 pounder to inhibit mold growth.