When wrapped in foil and put into a cold place immediately after
making, cream and Neufchâtel cheeses should keep from 6 to 12 days
without developing objectionable flavors; usually cream cheese seems
to keep somewhat better than Neufchâtel. If pimiento-cream cheese is
placed in the customary jars and held at 50° F. or below, it should be
still palatable at the end of a month. These products develop a sourish
taste rather quickly when held at a high temperature. The temperature,
therefore, is by far the most important factor concerned in regulating
the keeping qualities of the cheese. There may be considerable
variation in both the salt and water content of the cheese without
causing much deterioration.