Emmental - Pressing & Brining Temperature

[mcfly]

Im making Emmanal and was told that I had to keep the temperature around 22 while pressing and brining?  How important is this for brining? Am i right in saying that its good to keep this temperature while pressing to get a good knit? I had a bit of a disaster and accidentally heated my brine to 37c so I'm worried I have killed my cheese? When I took it out of the brine it felt quite firm? Think I may have recooked it!

Thanks

Steve