My most recent batch of feta (2 gal), after "hardening" for 3 days at room temp, has been in brine for about 10 days in my outside fridge. Day before yesterday, the door was left slightly ajar and the temp of the brine hit 70 deg F for a max of 24 hrs. I brine in whey with 1 cup/gal kosher salt added- whatever % that is- I think 6.5%? Anyway do yall think It will still be safe to eat in about 30 days which is how much longer I intended to age it? Or should I chunk it? Or how will I know?