Hey Bernard,
I have made curds in 4 gallon batches, 9 times since 2016 december. I've used all those temperatures, left them out overnight, refrigerated them overnight, and they always turn out, but never squeaky. If I want squeaky, the curds go in the microwave for 30 seconds, then they are squeaky.
Your temperature ranges cover pretty much all the recipes I've seen out there. Seems to me, the higher end temperatures cheddar a little faster than the low end temperatures. They're all good when they are eaten the next day.