Emmental 1 tasting after 4 months

After the disaster with my first Emmental I decided to keep it to see how the heat may have affected the cheese. I accidentally heated the cheese to 32c after it had been pressed. I wasn't expecting much but I must say I'm was pretty impressed with the final cheese. Despite the pate being quite dry the overall taste was slight mushroomy. There were small air holes from the carbon dioxide but nothing like there should have been if it had developed properly from the shermanii culture. Its not a great cheese but its a damn sight better than I had expected it to be.