The description is from the US Dairy Council website, it's not our method. We make two kinds of swiss, wheels and blocks. The blocks are vacuum packed and held at high temp for a few weeks for eye formation (25C). Sweating is not an issue. For the wheels we dry after brining, paint them and then give them a few weeks at temp (25C), after that they are vacuum packed and chilled. It is industry norm to store cheese at either 2 or 7C. 2 just takes longer to age.
Keep in mind these are pretty big volumes and not exactly what most people would consider an artisan cheese.
NZ has some of the largest cheese plants in the world. Lichfield, a mainly cheddar plant, is the largest in the southern hemisphere. The mozz plant does 9000 tons per year.