At Gastronomic Spain, we are dedicated to bringing the authentic flavor of Spanish cuisine to every corner of Europe. We are the largest online store of Spanish food focused on Spaniards living abroad who miss the products from their homeland: from Iberian ham to traditional seasonal nougats, including our most iconic cheeses.
One of the star products that our customers request the most is Spanish cheese: cured, semi-cured, goat, sheep, or the delicious Torta del Casar. However, many customers write to us concerned because their cheeses do not last as long as they should or even develop mold shortly after. In this post, we explain how to properly store the different types of Spanish cheese so you can enjoy them as if freshly purchased for much longer.
Cheese storage by type
The key to properly storing cheese is understanding that not all cheeses should be handled the same way. There are important differences between a semi-cured cheese and a Torta del Casar, for example. Below, we explain how to take care of each one of the cheeses offered at Gastronomic Spain.
Semi-cured cheese:
- Type of milk: cow, sheep, or a blend.
- Texture: somewhat firm but still moist.
- Storage:
- Store it in the fridge, in the least cold part (vegetable drawer).
- Wrap it in wax paper or perforated plastic wrap. Completely avoid sealed plastic, as it prevents the cheese from breathing.
- If it starts to dry out, you can wrap it in a clean, slightly damp cloth for a few hours.
Cured and aged cheese:
- Type of milk: usually sheep.
- Texture: firmer, low water content.
- Storage:
- Also in the fridge, but with a lower risk of deterioration.
- Wrap it in wax paper, parchment paper, or a cloth cheese bag.
- If a light layer of white or blue mold appears, you can remove it with a knife without any problem; it’s a natural part of the aging process.
Goat cheese:
- Type of milk: goat.
- Texture: ranges from soft to firm, usually more acidic.
- Storage:
- More delicate than other cheeses, so humidity must be carefully controlled.
- Store in an airtight container with paper towels to absorb excess moisture.
- Avoid contact with other foods in the fridge so it doesn’t absorb odors.
Sheep cheese:
- Type of milk: sheep.
- Texture: intense and fatty.
- Storage:
- Similar to cured cheese, but may release more fat.
- Wipe it with a dry cloth if you notice excess oil.
- Do not freeze it: it loses texture and flavor.
Torta del Casar:
- Type of milk: merino sheep.
- Texture: soft, almost liquid.
- Storage:
- Keep it in the fridge but take it out at least 1 hour before consumption so it regains its creamy texture.
- Once opened, cover it with plastic wrap touching the surface to avoid oxidation.
- Consume within a week of opening.
Final tips and how Gastronomic Spain helps you
Final tips and how Gastronomic Spain helps you
Storing cheese properly is not difficult, but it does require attention to the type of product. Remember:
✅ Keep a constant temperature (moderate cold is better than extreme cold).
✅ Use wrappings that allow the cheese to breathe.
✅ Remove surface mold without fear (unless it smells bad or has black/red mold).
✅ Never freeze it.
What happens when cheese is frozen?
Changes in texture:
• When frozen, the water inside the cheese turns into ice crystals. These crystals break the internal structure, making the cheese become grainy, dry, or crumbly when thawed—especially in the case of cured or aged cheeses.
Loss of flavor:
• Some aromatic compounds in cheese are volatile and deteriorate when frozen. This is more evident in intense cheeses like goat cheese or Torta del Casar.
Fat separation:
• In cheeses with high fat content, like sheep cheese, you may notice that they “sweat” fat once thawed, and their appearance becomes less appetizing.
Damage to the rind:
• If the cheese has a natural or moldy rind (like some raw milk cheeses), it can break or crack when frozen.
Are there any exceptions?
Yes. Some industrial or cooking cheeses (like shredded mozzarella, cheddar cubes, etc.) can be frozen, as the goal is not to preserve gourmet texture but rather functionality. But this is not the case for the Spanish cheeses we sell at Gastronomic Spain, where flavor and texture are essential.
Recommended alternative:
If you need to store a cheese for several weeks:
• Divide it into small portions.
• Wrap it well in wax or parchment paper.
• Store it in a ventilated container or with paper towels inside, in the least cold part of the fridge.
In our online store, all our cheeses are shipped in refrigerated and protected packaging to ensure they arrive in perfect condition—even if you’re in Germany, France, Sweden, or the United Kingdom. In addition, if you have any questions about how to store a product, you can write to us directly and we’ll advise you with no obligation.
Enjoy the taste of Spain as if you never left.
