A thought that occurred to me just now – I read somewhere that aging for 60 days or more was a means of making sure cheese was not contaminated, since bacteria wouldn't survive that long in the low ph environment/salt/etc., but now that I'm trying to read up on it online it looks like there is some doubt about the accuracy of that FDA rule? thoughts?
That only applies to the bacteria in milk. Raw chicken fluids can kill you and you do not know if they were on your cheese. You did however, find it under your cheese, the assumption being that it had to get onto your cheese to get under it. You do as you like but I would toss it. My life and well-being are worth a lot more than a few small cheeses.