Emmental Disaster 2 - Hot Brine

All was going well until brining! The recipe explains that the cheese must be kept around 22c while pressing and brining. As its pretty cold here in London I used a water bath heater and left this over night. I realised the next morning it had heated the brine to 38c. The cheese was pretty firm as if it had been cooked so I'm guessing my Emmental Version 2 is also a failure?