Swiss baby at a temperature 4oC lowe

[alexcr1]

Hello everyone

On June 27 I made a baby Swiss cheese
according to Jim Wallace's recipe, but ougourd' today, 4 days later, I confirmed that my thermometer showed 3-4 degrees oC more! So the entire preparation of the cheese from the flow was 3-4 degrees oC less!!! Now the cheese is in the cellar at T 12oC, RH=95%.
Is there anything I can do now? Do you think I would have a lactic type cheese??
best regars