The swiss looks really great.
Did the wheels have a nice elastic feel to them when you took them out of the mold?
I've never over cooked a swiss but I've always felt that if they felt ....ummm....rubbery after pressing then I was pretty much on the right track.
I received a fresh package of p. shermanii the other day so a swiss in in the near future for me. Just thinking about it gives me a sense of dread since this cheese has won EVERY battle so far.
Even though I have no reason to feel this way, I do believe that if I continue to do battle with this cheese I will eventually win the war.
Good luck on this one and please keep us all updated. I'm trying to understand everything that I can about this cheese so that I can finally turn one out that I'm proud of.