The one thing that I notice with the alpine cheese is that when sweating, you cannot have the temp too high or it starts oozing out the fat, which will make the cheese dry. I live in Arizona, so that was hard for me. Most say to sweat at 68 degrees--I'm sure mine was at least 70, and it did start to ooze a bit, but turned out fine, in my humble opinion. I have a few more aging, so we will see how they turn out. You never know with a Swiss, until you cut it and can see the hole formation. Well worth the wait.