Blast,
Cheese was originall a way to keep milk without refrigeration and most cheeses will last for several days without refrigeration still but the cheese moist cheeses of today will get oily in just a few hours. The dry cheeses like parmisan will last for weeks and melt like regular cheese. The key is the drier and harder ir is the linger it will last, and if it molds cut the mold away and be happy cause all cheese really is in molded milk.