Swiss Style Cheese - Swelling But Also Sagging

[Gustav]

This is an emmenthaler & maasdammer. I've had it at low temps for 12 days & moved over to higher temps. At the moment it's at 19'C.  The cheeses both seemed to be swellong on the top & bottom a little bit, but now it looks like it's "getting soft/melting" and thus becoming flatter & wider.

This is my 1st attempt to make these cheeses. Is it normal or not? May the problem be with the propioni cacteria? I added more than the recipe called for. I know I shouldn't have waxed the maasdammer, but I did.

Any suggestions?

[dthelmers]

I had the same thing happen with a Leerdammer and a Jarlsberg. They were saggin so much I put them in hoops to hold their shape as they aged. I thought maybe I had made them too wet.
Dave in CT

[Gustav]

It isn't suppose to do that is it?

[dthelmers]

There was nothing in the books about it. The Jarlsberg was moister than it should have been when I finished aging it, but the Leerdammer seems quite hard now, like a proper alpine. Maybe it was the propionic phase causing it. I got good eye formation. They both seemed to hold their shape after a few weeks.
Dave in CT

[Gustav]

This is what the cheese looks like inside. The Goua/maasdammer had a mild taste, but the jarlsberg has a bit more richer taste.