Conservation of the cheese
To conserve Roncal cheese at its best and avoid any damage or loss of its magnificent qualities, follow one of these recommendations:
Keep it in a plastic bag
It’s best to use a normal plastic bag and not cling-film type plastic wrapping. This is because, as time passes, the cheese’s humidity begins to seep through to its rind in order to escape out into the atmosphere. Tight fitting plastic that covers the entire rind restricts the ability of the cheese to release this humidity and, instead, encourages a softening of the entire cheese. A plastic bag, on the other hand, allows it to breath.
Then, place it in the coolest part of the fridge (the salad box). Since the cheese is not a dead product, the natural maturing process will continue within it and it is exposed to room temperature for any length of time, the process will accelerate. The fridge halts this natural maturing and thus stops it developing an over-strong taste.
Bear in mind that, as time passes, the plastic bag will develop a slight coating of mould. To avoid this, change it regularly, especially since any friction between this and the cut face of the cheese might lead to the cheese itself looking mouldy.
Place it in a watertight container
If the cheese has already been cut into, place the remaining portion in a closed watertight plastic container along with a piece of dry bread and put it in the fridge. In this way, any humidity will be absorbed by the bread and the cheese will be protected from mould formation or excessive dryness. The bread should be changed immediately if mould is observed.
At least one hour before tasting the cheese, the piece that is going to be eaten should be cut and the remainder placed back in the fridge in order to avoid temperature change that might invoke excessive fermentation. During this hour, the cheese should be kept at room temperature so that it gradually looses the chill of being in the fridge and maintains its high level of flavour.