Can anyone advise me about this please?
I am about to make my first Feta and thought I would use the popular Fiasco Farm recipe which calls for the cheese to stay at room temperature for some time, first while draining (a day and a half) and then to harden up a bit (after surface salting) for 2 to 3 days prior to brine-ageing in the fridge.
Well, our temperatures at the moment here in South Africa are HOT, and I am worried that the cheese will go "off" if not refrigerated or in a cold-room. Ambient is 30 C (86 F)
I have a friend a few farms away who has a coldroom and I may be able to put the cheese in there if the general consensus is that ambient temps here are too high.