I've been working on my first baby swiss, and after a week in the fridge and a week at room temp, I am at the swelling stage. There is a nice dome to the top and curves on the side, but the rind itself looks a bit precarious. Should I be worried about the small cracks? Those on the sides are actually just indentations from the plypan, but those at the top are early cracks. Is there anything I can do? The cheese smells heavenly, and I realize that the holes aren't necessary for fabulous flavor, but they are a nice touch. This wheel was made from a 7 gallon mix of cow and goat milk if that makes a difference.
Thanks for your thoughts!