Okay, I have read many of the past posts regarding this topic, and my head is spinning! A fairly new cheesemaker, I have had good successes thus far. I made a 2# generic Swiss about three months ago, and followed the instructions to wipe it with a salt solution (but not wax it). It ended up very hard, had a thin surface mold, and rather dried out (think Parmesan?!). I finally went ahead and ate it -- excellent flavor, but no eyes..
On to attempt #2 for a Swiss this week. I used a recipe for a 4# Jarlsberg, having read that larger cheeses did better with eye formation, and were less prone to drying. The pH is right on target, and the cheese leaves the brine tonight.
So..after it dries for a day or two, do people think that waxing is the way to go? I do have a vacuum sealer, so could just use that to close it up (without a vacuum, as I understand the advice). My 'cave' tends towards the humid, but I can get the temp pretty close to target.
Help! (eyes are the prize?!)h