How to store mature cheese so it lasts longer

As you know, Cabesota specialises in traditional cheesemaking. One of the most acclaimed delicacies in our catalogue is undoubtedly Cabesota mature sheep’s milk cheese.

As with any fine delicacy, it is important to preserve its flavour, aroma and intensity in perfect condition. But how? Today we will show you how to keep mature cheese at its best for longer, so take note and do not miss a detail. Let us begin:

How to store mature cheese

If you love mature cheeses, you will know that this food continues to evolve from the moment it is made until it is eaten. Keeping it in the right conditions throughout that time helps ensure it has the right characteristics when you are ready to enjoy it.

Temperature comes first. It should be between 5ºC and 10ºC, with approximately 85-90% humidity. However, there are differences depending on the packaging and whether the cheese has been cut.

Here is how to store it properly, depending on whether it is vacuum-packed, wrapped in waxed paper or cut:

Storing vacuum-packed cheese

When cheese is vacuum-packed, its maturation stops. If you have bought it to eat a few weeks later, it is best to keep it in its packaging.

If you have removed the packaging, a good alternative is a damp kitchen cloth, which protects the cheese from the dry cold of the fridge.

Take care with this option, especially if you intend to keep the cheese for a long time, as moisture can lead to mould developing. To preserve a cheese that was vacuum-packed for months, the best way to retain its qualities is to place it in extra virgin olive oil.

Storing cheese in waxed paper

This paper is ideal because it preserves the cheese’s qualities and protects it from the dry cold of the fridge. Cheese wrapped in waxed paper can therefore be kept in the lower part of the fridge, turning it over approximately every 10 days.

If you have started eating it, we recommend covering the cut surface with cling film or aluminium foil. Do not cover the whole cheese, however, so it can continue to “breathe”.

Storing cheese cut into wedges or smaller pieces

If you have bought just a wedge, you can use an airtight container to store it.

You can also keep the wedge on a plate covered with a damp cloth. If you intend to eat it in the next few days, it can also be covered with aluminium foil or cling film.

If you see a little mould on the cut surface, do not be concerned: this is completely normal. Simply remove the mould and eat the rest without any problem.

Can mature cheese be frozen?

As mentioned earlier, freezing cheese is a bad idea because it loses much of its original flavour and aroma. Its texture is also greatly affected, making it break and crumble easily. Freezing also stops maturation: the physical and chemical processes that allow the aromas and flavours to develop are halted.

The best way to store cheese indefinitely is to preserve it in extra virgin olive oil. To keep mature cheese in olive oil for months, store it in a cool place that does not exceed 20ºC and is protected from light. The container should be made of earthenware, PVC or stainless steel to prevent flavours or smells being transferred.