| It partly depends on how big the chunk or block of cheese is. Basically, at those temperatures, what cheese does is first to "sweat" (moisture moves out to the surface), then it begins to dry out. A larger chunk will take longer to dry out. But before the cheese dries out, as the moisture gets to the surface, mold can (and usually does) begin to form. Some sorts of cheese (like "blue cheese") actually incorporate the mold that grows on cheese as part of the desired, edible product - but this involves the controlled cultivation of a very specific mold. What you'd likely get on cheese in the situation you're describing would be a pretty unspecific moldy colonization of the cheese. Someone may have a better answer than this, but if I had no way to keep the cheese cooler than the temps you refer to, then I'd be watching for signs of mold showing on the surface of the cheese. If it does show up, I'd generously carve off the moldy outside of the block. The inner part would probably remain edible for a couple days. | 
