Cheese is a natural living product, which continues to evolve throughout its life, requiring care for its preservation and good evolution. The ideal temperature for the cheese is a cellar between 8 and 12º C, and high environmental humidity (80-85%); therefore, the fridge is the best solution in most cases, provided they are kept in their original wrapping or sulphurized paper. Unprotected cheese in the fridge becomes dry, cracked and loses its taste.
It is preferable to keep the cheese cold than at room temperature (over 16°C), as it starts sweating with the heat, losing fat and drying out. If we wish to preserve the whole cheese for a certain length of time, wrap it in a slightly dampened cloth to maintain its buttery texture. You can also rub it with olive oil or lard.
Once the cheese has been cut, “cover” the “eyes” with a knife passing it over the surface as if you were spreading butter, to prevent mould penetrating it. In this way we block the possible entry of oxygen and prevent mould from appearing.