Camembert Thermo B vs Thermo C Question

[Rain Frances]

Hello friends,
I haven't been here for a while! I'm back to making my cams and the recipe calls for Thermo B as one of the cultures. I accidentally used Thermo C. I know that Thermo C is typically used for harder cheeses and Thermo B for softer ones...would anyone know if this error will affect the outcome of the cams?
Thanks so much,
Rain