Here are a few pictures of the latest semi-swiss, right out of the press. This used two gallons of raw milk with a simple thermophilic starter, but not any of the start used to generate swiss 'eyes' or holes. Getting good eye formation is a difficult task in it's own right, and as of now I'm more concerned about nailing the flavor.
Currently the cheese is sitting in a brine bath, and more pictures will be posted after the undressing :)
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.