When I was a kid we kept butter eggs and cheese at room temperature.
We never had a problem with spoilage but we used all of those items every day in one way or another.
I still have one of these old sanitary cheese keepers in my kitchen. The cheese sits on those glass fins and allows the air to circulate around it. You put a little water and or apple cider vinegar in the bottom and change it periodically. The moisture helps to keep the cheese from drying out and the vinegar helps to prevent mold from forming.
I also have one of these Sandland silver luster covered cheese dishes. Covered cheese dishes used to be a permanent fixture on kitchen tables across the country. These days we settle for individual slices of artificial cheese wrapped in plastic.
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