I made my first cheese over the weekend. Much like a multi-step mash, temperature is important. How important? I made (I think) Gouda, which requires holding the temp at 86F after adding Mesophilic, before stepping up to 92F. I overshot my temp for the mesophilic hold by about 6-8 degrees. My thermomoter read 86 until I stirred the milk a bit and put the thermometor in the center of the pot. The hot water bath was very efficient and holding the temp so I finally used a cold water bath to reduce the temp before I added the rennet. However, it stayed at 92+ for 45 minutes with the meso culture.
What will happen to my cheese? I assume I will still get cheese, but will the temp create a completely different flavor profile?
I will definitely be making more...after another batch of beer.