Interesting sous vide usage.
I can't recall now when or where I was informed about the temperature for the Warm Phase (by linuxboy or Francois), but it seemed to be in the mid 70's. I was told that too high and off flavor characteristics may appear. Maasdam calls for 3 weeks @ 64-72F/18-22C.
You referenced this 3 years ago:
I believe that the answer we are all looking for is that this cheese is made high in the mountains in Switzerland. Low atmospheric pressure. Bring it down near sea level and you will never get the same results. Settle for what you get.
I wonder what the outcome would be if you vacuum-bagged the cheese before putting into the Warm Phase. This would have a similar effect, I believe, in going up to the Alps. Does that make sense? Certainly you'd want to have some level of vacuum just this side of sub-orbital.
As the cheese releases gas, it would mitigate the vacuum and swell the bag.
I've posted the attachments previously but thought since you were doing your Emmental that these might be relevant for new members who may not have seen them.
-Boofer-