Ok,
Made a Brie last night from raw milk (sort of). got the raw milk and heated it to 136 F for 40 minutes. Cooled it back down to 90 F and added FD. I was suppose to wait for 90 minutes but miss read the recipe and only waited for 30 minutes and added the rennet. I firmed up nicely and not knowing what to do I put it in the molds. Will I still have Brie or am I making something that won't be cheese?
My guess is that you will be fine ... but I don't actually know. Keep us informed!
If you got good curd formation it should be fine.
Susan