A “Living” product

Cheese is a “Living” product, changing with time and according to its environment.

That's why we want to offer you a series of conservation and consumption tips. So you can enjoy it as much or more than we do.

Tips on cheese


  • Cheese is a “Living” product, changing with time and according to its environment. As a result, mold can grow on its rind or on the cut side. This does not mean that the cheese has gone bad; it will be perfect for consumption once the mold has been removed with a damp cloth or by rubbing with olive oil.
  • A cold environment of less than 15ºC and 75-85% humidity.
  • In the lowest part of the fridge, in an earthenware cheese dish or with the cut side protected (film, cloth dampened with water and salt, waxed paper).
  • Conservation also greatly depends on how the rind has been treated or how the cheese is packaged. For this reason, a waxed cheese, with a natural rind, or packed in jars, keeps better. On the contrary, a plastic painted cheese or vacuum packed cheese can loose its organoleptic properties and change its flavour.
  • If there is more than one variety of cheese to be stored in one place, it is a good idea to separate the cheese with molds (Cabrales, blue cheese … ) from the rest of the cheeses.
  • Another recommendation with regard to the Fromage Frais (Burgos) is to put the cheese into a container with salt and water and leave it in the fridge, this will improve and lengthen conservation.
  • In a cool room or cellar, turning the cheeses and rubbing with olive oil every 30 days, to control the mold (you can cure the cheese to taste, provided that it has a natural rind).

Cheese Serving Tips

Cured or aged cheeses should be consumed at a temperature of between 17 ºC and 20 ºC.

To achieve this, the cheeses should remain at this temperature for at least 6 hours before consumption.