Yes, 2 1/2 years later! I made it in the fall of 2010 ... thought I'd give it a taste.
The Ph and calcium level of your brine must have been just right for the cheese not to have dissolved. Do you recall if you used a whey brine on that one? Do you remember the salinity %?
I've got some halloumi that is closing in on 15 months in a water based brine and it's fine, but it is a much sturdier cheese than feta. I haven't been able to preserve feta that long...yet.