Feta cheese aged in high ambient temperature.

[Banjoza]

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.

[george]

Usually when people talk about room temp here, they're talking average 68-70, give or take a few degrees.  So yep, I'd say your "room temp" is too hot.   

[Schnecken Slayer]

I made a batch ten days ago and, being summer here, The temps were mid to high twenties.
I put them in my wine cooler at 11C for the three days drying and it turned out great.

[Banjoza]

Ok, many thanks. I will go with the coldroom then.