1 - Notes on how to cut and serve cheese.
2 - Recommendatios to serve and match cheese: pairing cheesed and wine.
3 - Preserving cheese

1 - Notes on how to cut and serve cheese.

• Selections of cheeses from Spain are great for an impromptu entertaining occasion. Use a variety of colors and flavors for optimum aesthetic and taste experience.
• Depending on the particular type of cheese from Spain there is a recommended manner of slicing. The keys are texture and flavor.Semi soft, sharp flavored cheeses such as Manchego, Zamorano, Mahón should be cut into thin slivers. The rind may be left on the outer edge as a visual clue to the type of cheese being served. The rind is not meant to be eaten.
• Cheeses such as Cabrales are best served as a chunk from which guests can help themselves, to this crumbly king of cheeses, with a knife.
• You may wish to arrange a cheese platter, setting out the mildest flavored cheese first and sequentially adding the sharper cheeses.
• The cheeses will go well not just with tasty bread and crackers but also with fresh fruit like apples and grapes.
• Using any of the cheeses in recipes to add a little zest is also a possibility. Some ideas con be found in the recipe section. Of course the only limit on how they can be used is your culinary creativity.

2 - Recommendatios to serve and match cheese: pairing cheesed and wine.

• Wine and beer are great drinks with which to serve cheeses.
   
• For more information, you can read this document about pairing:

3 - How to Preserve and Store Cheese.

• Cheese should be stored in a cool dry place, such as the refrigerator.
• Do not freeze the cheese. Freezing kills the cheese, that is its flavor and texture are changed.
• For best results store wedges of cheese in a plastic container which can be sealed with a tight fitting lid. This method of storage is possibly the best as it prevents the cheese from drying out quickly and does not create an atmosphere that accelerates the growth of mow.
• Should any of the semi soft cheeses develop mow on the exterior, try wiping away with a damp cloth (or strong paper napkin).
• Fresh cheeses need will not keep long. However the majority of the cheeses from Spain are semi soft (e.g. Manchego, Mahón, Zamorano, etc) will keep for a couple of months in the right storage situation.
• Before you serve ideally let the cheese come up to room temperature.