Not really sure from your post at what point those 20 minutes should have occurred; was it 20 min between culture and rennet? 20 minutes after cutting the curd? 20 minutes during the cheddaring and stacking?
The worst case scenario is to over acidify the curd which will result in acidic cheese that doesn't mature well. It will be brittle, chalky and dry and never reach proper aging; tastes sour. Depends at which stage you let them sit too long, they can be too dry (after cutting, they drain whey) or too moist (before cutting, milk casein grows membranes that trap moisture in, which curd cutting isn't enough to get rid of)