Pecorino Romano Cheese: How Long Does It Last?

Pecorino Romano is a hard, nutty, and salty Italian cheese made from sheep's milk. It has a sharp flavor and a remarkable shelf life compared to softer cheeses. The high salt content acts as a natural preservative, inhibiting bacterial growth. When unopened, Pecorino Romano can be stored in the refrigerator for several weeks or even months beyond its best by or use by date. Once opened, its shelf life reduces to a few weeks to a couple of months, depending on storage conditions. To maximize its shelf life, Pecorino Romano should be wrapped tightly and stored in an airtight container in the refrigerator at temperatures below 40°F (4°C).

Storage methods

Pecorino Romano is a hard Italian cheese made from sheep's milk. Its high salt content acts as a natural preservative, inhibiting bacterial growth and allowing it to last longer than many other cheese varieties.

Refrigerator Storage

When storing Pecorino Romano in the refrigerator, it is best to keep it in the cheese drawer or vegetable crisper, where temperatures and humidity levels are more constant. The cheese should be wrapped tightly in parchment paper, wax paper, or butcher paper to allow it to breathe while limiting moisture loss. It should then be placed in an airtight container to protect it from additional odours or flavours.

Pecorino Romano should always be refrigerated at temperatures below 40°F (4°C). An unopened block of cheese can be kept in its original packaging and will last for up to three to four months. Once opened, the cheese should be consumed within a couple of weeks to two months, depending on storage conditions. To maximise its shelf life, ensure the cheese is wrapped tightly and kept at the optimal temperature.

Freezer Storage

Freezing Pecorino Romano is an option if you want to extend its shelf life. To prepare the cheese for freezing, wrap it in paper, followed by a layer of aluminium foil, or place it in a freezer bag to prevent freezer burn and odour absorption. Properly packaged, Pecorino Romano can be stored in the freezer for up to six months. For optimal texture and flavour, thaw the cheese slowly in the refrigerator.

Room Temperature Storage

Storing Pecorino Romano at room temperature is not recommended due to the risk of spoilage and bacterial growth. However, if it is necessary to store the cheese at room temperature for a short time, it should be kept in a cool, dark place, away from direct sunlight, with temperatures ranging from 50°F to 60°F (10°C to 15.5°C). Even in proper conditions, it should not be left out for more than two hours. Ensure that air can circulate around the cheese to prevent moisture buildup, and regularly check for any signs of mould or drying out.

Shelf life

The shelf life of Pecorino Romano cheese depends on a variety of factors, including storage conditions, packaging, and maintenance. Here is a detailed breakdown of what you need to know:

Unopened Pecorino Romano:

Pecorino Romano, when stored properly in the refrigerator, can last for several weeks to a few months beyond its "best by" or "use by" date. The cool temperature in the fridge slows down bacteria and mould growth, preserving the cheese's unique flavour and texture. To maximise its shelf life, unopened Pecorino Romano should be kept in its original packaging and stored in the refrigerator at temperatures below 40°F (4°C).

Opened Pecorino Romano:

Once the cheese is opened, its shelf life decreases. To prolong its freshness, it is essential to wrap the remaining cheese tightly in plastic wrap, parchment paper, or aluminium foil. Additionally, store it in an airtight container to prevent it from drying out and to shield it from absorbing odours from the fridge. In general, opened Pecorino Romano can last for a few weeks to a couple of months when stored under optimal conditions.

Signs of Spoilage:

Pecorino Romano cheese, like any perishable food item, can go bad. Here are some signs to look out for:

• Mold: While some varieties of Pecorino have mold as part of their ageing process, an excessive amount of mold or mold of an unusual colour (pink, green, or black) indicates spoilage.
• Off Odor: If the cheese emits an unpleasant or sour smell, deviating from its distinctive nutty aroma, it may have gone bad.
• Changes in Texture: If the cheese becomes excessively soft, gooey, crumbly, or slimy, it may have deteriorated and is no longer safe to consume.
• Discolouration: Unusual dark spots or an uneven colour (deviating from its typical pale yellow to white hue) may suggest spoilage.

Storage Tips:

To prolong the shelf life of Pecorino Romano and reduce the risk of spoilage, follow these storage tips:

• Store the cheese properly in the refrigerator at temperatures below 40°F (4°C).
• Wrap the cheese tightly to minimise exposure to air and limit air circulation.
• Keep it in an airtight container to avoid air and moisture, which can accelerate spoilage.
• Store it separately from strong-smelling foods to prevent it from absorbing unwanted flavours.
• Maintain a consistent temperature in the refrigerator, avoiding temperature fluctuations.
• Use clean utensils when handling the cheese, and avoid touching it directly to prevent contamination.
• If freezing the cheese, cut it into dish-sized chunks, wrap them tightly, and store them in an airtight container or freezer bag.

Signs of spoilage

Pecorino Romano cheese is a delicious, traditional Italian staple with a notably long shelf life compared to softer cheeses. However, it is still perishable and can go bad. To ensure you're enjoying this cheese at its best, it's important to know the signs of spoilage.

Pecorino Romano is a hard, dense, and firm cheese with a sharp, tangy, and salty taste. When fresh, it has a distinctive nutty aroma and a pale yellow to white colour. As it ages, it develops a crystalline structure, and its flavour intensifies.

• Visual changes and mould growth: Mould on Pecorino Romano appears as spots or layers with a fuzzy texture and can range in colour from white to greenish-black. While some mould can be safely removed from hard cheeses, extensive mould indicates that the cheese is no longer safe to eat.
• Discolouration: Any significant deviation from the cheese's natural pale yellow to white colour may suggest spoilage. Dark spots or an uneven colour throughout the cheese are red flags.
• Changes in texture: Fresh Pecorino Romano should be firm and slightly crumbly. If the cheese becomes overly hard and crumbly beyond its typical firmness, or unusually soft, gooey, or slimy, it has likely deteriorated.
• Off odour: Fresh Pecorino Romano has a nutty aroma. If the cheese emits an unpleasant, sour, rancid, musty, or ammonia-like odour, it has likely gone bad.
• Changes in taste: Pecorino Romano is known for its sharp, savoury taste. If the flavour deviates from this profile, it may be spoiled.

Preventing Spoilage

To prolong the shelf life of Pecorino Romano and reduce the risk of spoilage, follow these storage tips:

• Store the cheese in the refrigerator at temperatures below 40°F (4°C).
• Wrap the cheese tightly to minimise exposure to air and prevent moisture loss.
• Use parchment paper, wax paper, or butcher paper, and then add a layer of plastic wrap or aluminium foil for added protection.
• Place the wrapped cheese in an airtight container to protect it from additional odours or flavours.
• Keep it away from strong-smelling foods.
• Regularly check for any signs of spoilage.

Freezing

To freeze Pecorino Romano cheese, it is recommended to cut the block into smaller chunks that match the portion sizes for specific dishes. This makes it easier to defrost only the required amount. The cheese should then be wrapped tightly in plastic wrap or aluminium foil to prevent freezer burn and odour absorption. After wrapping, place the cheese in an airtight container or a resealable freezer bag. It is also a good practice to label the container with the date of freezing.

When it comes to defrosting, it is best to transfer the frozen cheese to the refrigerator the night before you plan to use it. This slow thawing process helps to preserve the texture and flavour of the cheese. Once thawed, it is recommended to consume the cheese within 3 to 4 days.

While freezing is a great way to extend the shelf life of Pecorino Romano, it is important to note that freezing can alter the texture of the cheese. Therefore, it is advisable to consider the trade-off between longevity and texture before deciding to freeze this variety of cheese.

Grating

When grating Pecorino Romano, it is important to start with a good-quality cheese that has been properly stored. This type of cheese can be stored in the refrigerator, unopened, for up to several weeks or even months beyond its "best by" or "use by" date. Once opened, its shelf life decreases, but it can still last for a few weeks to a couple of months when stored properly. To maximise its shelf life, wrap the cheese tightly in plastic wrap or aluminium foil and store it in an airtight container in the refrigerator.

The grating process itself is straightforward. You can use a box grater, a hand-held grater, or a food processor with a grating attachment, depending on the amount of cheese you need to grate and your personal preference. When grating, apply gentle pressure and move the cheese in a downward motion against the grater. For a finer grate, use a smaller-sized grating surface, and for a coarser grate, use a larger-sized grating surface.

Pecorino Romano can be grated directly onto your dishes, such as pasta or pizza, to elevate the flavour with its sharp taste. It is also excellent for baked pasta or vegetable dishes, where it forms a delightful golden crust. Additionally, grated Pecorino Romano can be used in soups or stews to add depth or create a textural contrast when sprinkled on salads.

Remember to clean your grater after use for food safety and to maintain the quality of your cheese. Rinse the grater with warm water and scrub off any remaining cheese with a brush or sponge. You can also place the grater in the dishwasher if it is dishwasher-safe.

Frequently asked questions