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I have two swiss cheeses that have been sitting out at 70 degrees for about three weeks now, after drying off for two weeks @50 degrees, they were vac packed and moved to the pantry. neither one is swelling.
How long should I leave them out before aging them in the cave?
Will they still have swiss flavor even if they don't develop eyes?

After 3 weeks they should have swelled and produced eyes. Whatever is going to happen is already destined. I would move them back to your 50F cave and age them for at least a few months.

Hard to give you additional advice without details of your make.