Cheese is the result of the slow interaction between milk solids, micro-fauna that exist in raw milk, cultures that are introduced by the cheesemaker and the environment in which the cheese is matured and/or aged. Some types of cheese — in full, uncut wheels — can age for many years as their flavor, aroma and texture improve over time. However, not all cheeses improve with age.
Once a wheel is cut and the rind is broken, the cheese begins to deteriorate, and small pieces of cheese have an even shorter lifespan than large wheels. Unless properly handled and stored, the cheese can quickly lose its distinctive taste, texture and appearance.