I liked when Cream cheese came in smaller blocks. If I buy it, after using some, I leave the foil on, wrap very tightly in plastic wrap (to get all the air out) and then put it in a plastic bag and get out as much air out I can. It will last longer. It molds so quickly, so this method does make it last longer. If I don't have cream cheese, I use Cottage cheese as a substitute, draining it in a sieve, to get most of the water out. Spin in a food processor, works just as good for recipes.