Jobe, what is the temperature where the cheese is in the warm phase? FWIW, when I set my swiss styles out on in the room where my cheese cave is (around 72-75° air temperature), I don't get any swelling that I can tell. But if I put them up on top of the refrigerator in the kitchen, it swells up significantly. I'm not sure what the temperature up there is - it doesn't feel overly warm, and I keep forgetting to put a thermometer up there to check - but there is some warmth coming up from the coils of the fridge, and clearly it is enough warmer to make a significant difference.