Aging at too high a temperature - What damage has been done?

[Jeffrey.Rosenberg]

I currently have two Romano, a Parmesan, and a Caerphilly cheese aging in a box at 55°F.    Or so I thought.

When I replaced my thermometer with one that also reads humidity, I found that my old thermometer had somehow gotten stuck. It will read 56°F and below, but won't move above  that point. As a  result, I've been aging these cheeses for 2 to 3 weeks at 60°F to 65°F, rather than 55°F.   

Do you have any idea if I've done any permanent damage to these cheeses?  Assuming I do further aging at 55°F as planned, how would you expect the time at higher temperatures to have affected them? Is there anything I should be doing to compensate for that time at the higher temperature?

Thanks in advance for any information or suggestions you can provide.

 Jeffrey in USA

[awakephd]

I wouldn't be too concerned. The Romanos and Parms are such long-aging cheeses that this is going to be merely a blip on the radar. The Caerphilly is such a short-aging cheese that it is probably already ready anyway.

Welcome to the forum!