When you are holding the curd at a steady temp, what happens if the curd temp goes too high? Say by 10 degrees? My daughter put some bread in the oven and it heated up the surface of the stove and raised the heat in my insulated cheese pan too high. Wondering if I should just throw the cheese away, or go ahead and press it and just expect a different flaver? As you can tell, I am very new to cheesemaking.
Thanks!