Its important to understand that when you keep a cheese more than a day you are ripening the cheese, a process called affinage. Each day you ripen the cheese you are making a slight adjustment in the flavor. Your palette determines if it increases the quality of the flavor or not. Cheese should be served at room temperature. The standard length of time would be two hours out of refrigeration for one pound of cheese.
Some cheeses run when they are cut in the center and at room temperature.
There are a few that are served with a spoon and scooped out of a small wooden container. Serving cheese at room temperature not only affects the consistency of the cheese it also affects the taste. I have often heard the comment that cheese is an acquired taste. When you taste a piece of cheese if it is good quality and has been handled well from beginning to end even the novice will like it. Good quality cheese tastes good.