Yesterday was my target day for sampling the Baby Swiss and Manchego #2 at three months. There weren't a lot of holes. During the month it remained at room temperature (67-72F) it didn't really swell.
Salt level was okay but could benefit from a little more brine time (it was brined for 6 hours), no bitterness noted, very slight crumbly nature, nice & creamy, no sourness/excess acidity noted. Will continue to age and see what develops. Resealed in vacuum bag.
I didn't really pick up on a real Baby Swiss taste with this cheese.
-Boofer-
