I just opened my first Swiss-style cheese. The picture below shows the result. It was only a 2-gallon make, so not very large. I followed the recipe in the Ricki Carroll book, but used 1/8 tsp of TA061, 1/8 tsp of PS, and 1/16 tsp of LH100. I made it on 4/11/14, so it is just over four months old -- aged a bit over three months since the eye-formation phase. I know that is pretty much the minimum for aging this style, but I am between other cheeses being ripe, and I wanted to try this before making any more.
I am pleased with the result. It came out of the wax rather greasy on the surface, but otherwise the paste was quite firm and smooth. The holes were not large, but I thought they weren't bad considering the small make. Best of all, it definitely tastes like Swiss -- not necessarily the best Swiss I've ever tasted, but much better / more flavor than some I've had. And that is immediately after opening it -- may be even better after it breathes a bit?
Now that I have confirmation of the make, I definitely need to make some more ... maybe several more, so that I can manage to keep some for much longer aging!