We already clarified this in Sailor's swiss thread. 1 tsp is a crazy amount. I would always follow manufacturer guidelines for quantity addition. Hansen's emmentaler guide in that link is decent. Remember pH is key for swiss. rennet at 6.6, drain at 6.35, it takes then another 12-15 hours to reach 5.3. And once you hit 5.2-5.3, brine it. Culture selection is important. Lb delbrueckii ssp Bulgaricus will produce the best results instead of helveticus, along with strep salivarius thermophilus.