Once the cheeses have left their ripening cellars and been transferred to grocery stores, restaurants and to our own kitchen larders, care should be taken to keep them at the right temperature and humidity so that they do not lose their organoleptic properties.
The cheeses should be kept in the coldest part of the refrigerator, and should be tightly wrapped in plastic film, or covered with a damp cloth to avoid them drying out. This is a good way to keep pressed cheese such as Queso Mahón-Menorca. The optimum temperature for consumption is between 18º and 20º C and therefore the cheese should be taken out of the refrigerator some time before eating.