don't fret - the milk will be fine for cheesemaking. In fact, I regularly clabber milk to make cottage cheese, which means that the milk is left out until it thickens to yogurt consistency. Temps for cooking cottage cheese are not high enough to kill off all of the organisms in it, yet no one ever has gotten sick from it.
If you are making aged cheese, by the time it has aged for two months it is acidic enough to kill off any bacteria that might be in it, good as well as bad.
BTW, welcome to the Cheese Forum! I hope we get to know you better soon.