Just out of interest I replotted Ganzle's data on the relative activity of lactobacillus sanfrancisco and the yeast candida milleri.
You will see the lactobacillus dominates when it is cold (fridge temperature) or warm (above 85F). The baker can adjust the ratio of bacillus to yeast, and hence the taste of the bread by fermenting for all or part of the time at these temperatures. I like my bread tangy, so I tend to ferment the preferment quite hot, and retard cold.
The temperature of the mother starter is kept at, since there is so little in the dough, is less important, except during the time it is being established.
However if you are making salt-raised bread the leavening agent, the bacteria Clostridium perfringens (see
) prefers it warmer: the temperature range 95F-105F. It may be that is what is responsible for the characteristic cheesy smell