1st.- Eat it at the right temperature, in our case between 18 and 20ºC.
2nd.- Smell it first, distinguishing the crust from the inside.
3rd.- Chew it slowly; to appreciate the nuances you must distribute the cheese throughout your whole mouth.
4th.- Once you have swallowed it, wait for the final aftertaste, which in our cheeses has its own personality (they leave a good flavour in the mouth)
5th.- Eat other food between the different cheeses; some will complement the flavour (grapes, apples, quince, jams, forest honey), while others will neutralise it (bread, wine, water).

Good cheese, like wine, must be pampered. To stop the cheese from cracking or drying up, it should be kept in a slightly damp cloth and stored at the bottom of the fridge (the least cold part). A cellar is the ideal place, although it is difficult to find a place with 85-90% RH and between 10 and 14ºC.
Remove it a couple of hours before eating it to give it time to temper and thus enjoy it at its best.