I just found this site and though it might be of interest to those that make swiss style cheese.
If you look about halfway down the page there is some good information concerning eye formation.
Photos 10 and 11 look exactly like what I got in my last (and best) attempt at a swiss. It seems that if one is to form large eyes in their wheels then they need to “press under whey”, which is something I have never done.
Anyway, here’s the link. I found the material to be very interesting.
http://www.bioscience-explained.org/EN1.2/pdf/cheeseEN.pdf
Dave