Let me tell you about latex...
Technically, latex is a sol (solid marticles in a liquid medium), whereas cream cheese is an emulsion (liquid-in-liquid). Both are colloids, but then again, so is smoke.
Latex can cross-link to become rubbery, in which case it forms a gel (liquid in solid). If your cream cheese does this, I'd suggest it's time to throw it out. Although technically soft and medium-hard cheeses are probably gels as well to some degree or another.
Biting the hand that feeds IT
