That's basically how we treated butter while I grew up. So long as it's salted, it rarely goes bad outside the fridge. We had a butter dish and that was about it. The cover keeps the butter from turning a darker yellow and drying out. But we'd still eat it even when that happened.
Gotta be honest, though, I'm not a fan of grassy dairy products :). I had dairy cows growing up and in the spring their milk definitely took on a distinct grassy flavor. I personally preferred it more when it was primarily hay flavored. Store milk tastes like basically nothing in particular.
> Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream?
It's fairly safe. You can leave dairy products unrefrigerated for an uncomfortable amount of time :) Butter, in particular, can last for days outside a fridge.
The bacteria that tends to infest dairy products will usually (but not always) turn it into something tasty like yogurt.
Don't get me wrong, you can definitely get sick from spoiled dairy products, but it's not a 100% thing.
If I could change one thing in computing, it'd be how SQL handles NULL. But if I got a second thing, it'd be how IEEE handles NaN. I probably wouldn't even allow NaN as a representation. If some mathematical operation results in what would be NaN, I'd rather force the programming language to throw some sort of interrupt or exception. Much like what happens when you divide an integer by 0. Heck, I'd probably even stop infinity from being represented with floats. If someone did 1/0 or 0/0, I'd interrupt rather than generating an INF or NaN.
In my experience, INF and NaN are almost always an indicator of programming error.
If someone want's to programmatically represent those concepts, they could do it on top of and to the side of the floating point specification, not inside it.