The cheeses are then allowed to mature in a room at a temperature of 10-17°C (50-63°F) at a relative humidity of up to 95%. The minimum time for curing is 20 days. From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil. This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma. The production is seasonal, since it is not made in summer. http://www.slowfoodib.org/pdf/descargas/N%C2%BA2-FICHAS%20ARCA%20GUSTO%20IB/N%C2%BA2%20-%20Fichas%20arca%20del%20gusto%20IB-%20Formatge%20de%20Ovella%20Roja%20Mallorquina.pdf
