I've just opened a Swiss type cheese (Emmentaler recipe from Caldwell without Propionic bacteria) from 11 november 2014.
It was firm and dense. At the beginning the taste was not that strong but the aftertaste was intense and nutty. Tasted like a Primadonna.
Great cheese. Would probably be even more delicious after 6 more months... Just couldn't wait. Perhaps it would even have crystals if it was aged more...
:-) Danbo