Wayne,
On my last swiss cheese, I did observe a heal time....actually a couple of them.
The first was when I cut the surface of the cheese, vertically and horizontally. Once the cuts were made I let the cheese "sit" to firm up for about 5 minutes.
Then, after I used my homemade (very crude) horizontal curd knife I did the subsurface cuts and then allowed the curd to sit for another 5 minutes.
After this I then followed the recipe as usual and (like what appears to have happened in your photo) I had a very nice firm curd that held together while being further cut and stirred.
Even after I cut the curd with a french whisk my cheese did not turn to mush as usual. The curd held together and I had to do a lot of additional cutting with my spoon while cooking.
From now on, I will not make a cheese without observing this "healing time". I honestly didn't know that was what it was called, but I do know that it seems to work and work well.
Great post that will help a lot of people in their cheesemaking.
Dave