We bought some French feta from Costco a couple of months (or so) back. Not needing most of it, I chucked the bulk of it into a plastic container just slightly larger than the cheese and put that in the little cheese drawer in the fridge. (I don't know if the smallest drawer in the fridge is called a cheese drawer, but that's where I keep my cheese collection.) A couple of days ago, I opened the plastic container and found something very different from the crumbly feta that had originally gone in. The cheese had formed a pure white rind, quite similar to the kind one would see on a Vacherin. When I cut into the cheese, there was an oozy layer, also similar to Vacherin. It smelled good, so I had a tiny bit. It tasted lovely--not as rich and complex as, say, Epoisse, but had I not know its origins, I would have rounded up some nice toast and gone at it.
It is back in the fridge while I wonder if I risk certain death, or some dread disease (like a painful tummy) if I eat the results of this inadvertent affinage. Please advise.