Excellent results, and AC4U!
My understanding is that it is hard to get large holes in a small (under 100 lb.) make - I think I've read that here on the forum, so of course it must be true.
I don't recall, and now that I'm posting I can't see the pictures - did you use whole milk? I find that I like my swiss style much better with a little lower fat - I now aim for around 2.5% fat. My results have come out drier (sometimes probably too dry - still working on that), but much better, more complex flavor. Also, are you adding any Helveticus (e.g., LH100) or cultures that contain it? To me this is really needed to get the nuttiness that I like in a swiss style.