I would give it a try , personally if I were trying it , I would use rennet for a good curd set , and maybe even use some cheap culture first , to make sure it acidifies enough to keep any bad bacteria at bay , and age for a minimum of 60 days.
I would make as large a wheel as possible , using as little salt as possible , and starting with skim milk , you may come out with something akin to Parmesan , which should keep for a long time if kept cool.
I would also press it very hard , and wrap a rope around it and hang them in one of your cooler outbuildings , out of reach of mice and other animals.
Using as little salt as possible , I wouldn't think there would be too much danger of feeding your hogs too much salt , and the leftover whey could be fed to them right away.
Sounds like a plan worth trying anyway , it might even make a decent cheese , who knows ?
It's a very interesting idea , keep us posted if you do it.
You could figure out the economics of it after the first try or two.