No need, it'll take care of itself. Remember, cheesemaking works through gradients. Temp in water does not equal temp in curd for a good 20 mins. So if you caught it quickly, it'll be alright. But, you have to be concerned about something else: case hardening. With that fast a rise, the outer casein of the curds has hardened, preventing even syneresis. Cut the curds repeatedly so they are smaller, to open up new surfaces and achieve even moisture levels. gradients in curds of any type must be avoided.