Okay guys….
I’m a little hesitant to post this recipe since I have no idea how this cheese will turn out. The reason that I am going to post it is because: 1. The recipe did turn out a perfect curd every step of the way and 2. The recipe does agree with Nabil’s previous post concerning ripening time for the starter culture (10 minutes) to make sure the PH is correct for a swiss.
This recipe is from Ehow.com How to make swiss cheese and here it is:

1 Heat the milk to 90 degrees Fahrenheit. Add the starter and mix well.
Step2 Remove 1/4 cup of milk from the pot and add the propionic shermanii to it. Mix thoroughly to dissolve the powder. Add the mixture to the milk and stir. Cover and allow the milk to ripen for approximately 10 minutes.
Step3 Make sure that the milk’s temperature ALWAYS remains at 90 degrees. Add the diluted rennet and stir gently with an up-and-down motion for approximately 1 minute. If you are wanting to use farm fresh cow’s milk, top stir for several minutes longer. Cover and let the milk set at 90 degrees for approximately 30 miutes.
Step4 Using a curd knife and a stainless-steel whisk, cut the curd into 1/4 inch cubes.
Step5 Keeping the curd temperatures at 90 degrees, gently stir the curds for approximately 40 minutes. This is called fore-working and helps expel whey from the curds before they are heated.
Step6 Heat the curds by one degree every minute until the temperature is 120 degrees Fahrenheit. This will take approximately 30 minutes. Maintain the temperature at 120 degrees Fahrenheit for another 30 minutes, stirring often. The curds must be cooked until they reach a stage called the “proper break.” To test for this, wad together a handful of curds and rub it gently between your palms. It the ball readily breaks apart into individual particles, the curds are sufficiently cooked. If they are not sufficiently cooked, they will be too soft to hold the cheese together. Let the curds set for approximately 5 minutes.
Step7 Pour off the whey and reserve it for other recipes.
Step8 Line a 1 pound mold with cheesecloth and place it in the sink or over a large pot. Quickly ladle the curds into the mold. You do not want the curds to cool. Press at 8-10 pounds of pressure for approximately 15 minutes.
Step9 Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 14 pounds of pressure for 30 minutes.
Step10 Repeat the process but press at the same pressure of 14 pounds for 2 hours.
Step11 Repeat the process but press at 15 pounds of pressure for 12 hours.
Step12 Make a saturated brine bath by combining the salt and water in a noncorrosive pot; stir well. Remove the cheese from the mold, peel away the cheesecloth, and soak the cheese in the brine. Sprinkle the remaining pinch of salt on the surface of the floating cheese. Refrigerate the brine and let the cheese soak for 12 hours.
Step13 Remove the cheese from the brine and pat dry. You can reserve the brine for other recipe uses if you so desire. Place the cheese on a clean cheese board and store between 50 to 55 degrees Fahrenheit and at 85 percent humidity. Turn the cheese daily for one week, wiping it with a clean cheesecloth dampened in salt water. Do not wet the cheese.
Step14 Place the cheese in a warm, humid room, such as the kitchen, with the temperature between 68 and 74 degrees fahrenheit. Turn it daily and wipe it with a cheesecloth dampened in salt water. Do not wet the surface of the cheese. Let the cheese set for 2-3 weeks, until eye formation is noticeable. The cheese will swell somewhat and become slightly rounded.
Step15 Age the cheese at 45 degrees Fahrenheit. and at 80 percent humidity for at least 3 months. Turn the cheese several times a week. Remove any surface mold with cheesecloth dampened in salt water. A reddish coloration on the surface of the cheese is normal and should not be removed.This recipe will make about 1 pound of cheese. If you an additional pound, just double the recipe.

As I said, I have no idea how this cheese will turn out but I do have VERY high expectations. The curd was perfect going into the mold and I am currently in the pressing stages.
I did make a 3 gallon batch to try for a bigger wheel than normal ( and did adjust my cultures accordingly).  My previous problems with this cheese included a small wheel and excessive drying of the cheese.
Within 3 months I’ll be able to let you all know how it turned out. Hopefully it will FINALLY be my perfect swiss.
Hope this helps someone out.
Dave

Dave,  sounds like what I did for my Swiss, except I used goat’s milk.  It will be fully aged in about 2 weeks, so I’ll let you know how it turns out.  I only had slight bulging so I’m thinking that if there are holes in it, they will be small ones.

Rich,
When you made your swiss did you leave it unwaxed? I have been thinking about putting a couple of coats of wax on this one after the brine wiping is complete (for the three month aging part). I forsee some problems in trying to maintain 80% humidity over a three month period and figured that wax would take care of that problem.
Please do let me know how your swiss turns out. If yours happens to be a good one it might be more incentive for me to keep my hands, i.e. knife, away from mine.
Thanks for the response.
Dave

Dave,  I did not wax mine.  My humidity stayed right at 85 during the warm months; but since the weather turned colder I’m running in the high 90’s.  I’ll post my tasting results in about a week unless I get side tracked by another cheese.