Temperature too high while cooking my parmesan..?

[Jonathan]

Hi all,

I made parmesan last night - but during the cooking phase I think the temp got up to 140F for about 10 minutes, then it was back down at 135F for about 50 minutes (as recomended in this recipe: http://www.cheesemaking.com/Parma2.html )

I'm concerned that having the cook temp too high could have damaged my thermophillic lactic starters or something else. What would be the implications? A tasteless cheese?

Any thoughts on what (if anything?) might happen to the cheese and why?

Thanks!

Jonathan