Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each), vacuum-packed. Conservation: Keep it in a cool place. The ideal storage environment for cheese would be a humid cellar with a temperature between 6 and 12 degrees Celsius, but this isn't possible in most cases; the most common way to store cheese is in the refrigerator.