Temperature Question Help

[macox700]

Hi -

I'm trying my first camembert.  I need to know the effect of temperature on this process at the beginning and how much leeway I have.  Also, if some leeway, do I need to make any adjustments, like lessening the ripening time to compensate for the higher temp?

My milk got to 90F which is when I was to put in my meso starter and PC/Geo.  However, newbie error, I didn't compensate for the continued temperature rise which got to about 97 after I had added the cultures.  I'm using 3 thermometers and they were all within 1-2 degrees of each other, so I'm fairly confident of the temps.  I immediately took it off any heat and it's cooling but very slowly declining in temp so it's pretty much ripening at around 95 ish instead of 90.

So.... questions. 
Do I bale on this batch and start over?
If go ahead, do I modify the ripening time?  The recipe I have said to ripen for 90 min.  I'm about half way through that now.

Thank you!
Mary

[coffee joe]

keep going, 97º won't kill your cultures

[macox700]

Ok - I kept going.... got a good curd set I think.  They are in the molds draining right now.  So.. we'll see!!