I would let the dough go out to at least 24 hours. Often the dough is expanding but it is hard to tell because of the way the dough can relax and expand laterally, often creating the impression that it hasn't risen at all or only slightly. That is the reason why I use the poppy seed method. If you can't wait for a sign that the dough has had a significant expansion, you can bring it out to room temperature and let it ferment for several hours until it is soft and puffy. If the dough doesn't rise after all that, then that would suggest that something was not done correctly.
It is hard to give good advice on matters relating to cheeses and ovens, especially for cheeses used outside of the U.S. and ovens that can differ materially from U.S. ovens. However, one of the things I often do when a cheese I have been using browns too quickly is to put the cheese (shredded or diced) on cold, right out of the refrigerator. Or, if your cheese is in block form, you can cut the cheese into small cubes to slow down the melting of the cheese so that it doesn't have as much a chance to burn or brown too quickly.
Unless you have an infrared thermometer, you will have to use a standard oven thermometer to determine how hot your oven gets.