Tradition

It is advisable to store in a cold environment, always below 15ºC and with a variable humidity between 75-85%. It is ideal for keeping in the lower part of the refrigerator, in a clay container or protecting the cut area, either with a plastic film or a cloth moistened with water and salt.

Conservation depends on how the cheese is packaged. For this reason, a paraffin cheese, with natural rind, or packed in tubs is better preserved, on the contrary, a cheese with plastic paint has a worse conservation. Similarly, if you want to preserve different types of cheese, it is convenient to separate the cheeses that generate mold, blue cheese or Cabrales style, from the rest of the cheeses.

It is important to know that cheese is a “living” product, it can evolve over time and depending on the environment, temperature, etc., it is possible for mold to grow on its outer layer.
This does not mean that it has deteriorated, the cheese will be perfect to consume, simply by removing the rest of the mold with a light cut, a damp cloth or a few olive oil rubs.

In the cold store or cellar, turning and rubbing with olive oil every 30 days, to control mold, (we can cure it to our liking as long as it is with natural rind).