Patrick Oconnell
Romano cheese is a beloved Italian cheese with a long shelf life. However, it can still go bad. There are several ways to tell if Romano cheese has spoiled. One way is to look for mold growth. While some cheeses can be saved by cutting off the moldy parts, it is recommended to discard Romano cheese if mold appears, especially if it is pink, green, or black. Another sign of spoilage is an off smell. Fresh Pecorino Romano has a strong, pleasant, nutty aroma, and any sour or ammonia-like odors indicate spoilage. Discoloration, such as dark spots or an uneven color, may also suggest spoilage. Finally, changes in texture, such as excessive softness, gooeyness, crumbliness, or sliminess, may indicate that the cheese has deteriorated.
| Characteristics | Values |
|---|---|
| Smell | Fresh Pecorino Romano has a strong, nutty, and pleasant aroma. Any sour, ammonia-like, or rancid odors indicate spoilage. |
| Discoloration | Unusual dark spots, yellowing, or an uneven color throughout the cheese may suggest spoilage. |
| Mold | While some cheeses can be salvaged by cutting off moldy parts, it is safest to discard Romano cheese if mold appears, especially if it is pink, green, or black. |
| Texture | If the texture of the cheese becomes excessively soft, gooey, crumbly, dry, or slimy, it may have deteriorated. |
| Salt crystals | Monitor the salt crystals naturally present in aged Pecorino Romano. An unusual increase may indicate moisture loss and declining quality. |
| Storage | To maximize shelf life, store in an airtight container or cheese dome in the refrigerator. |
| Expiry | Unopened Pecorino Romano can last for 3-4 months in the fridge. Once opened, it should be consumed within 3-6 weeks for optimal quality. |
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What You'll Learn
Storage conditions
Refrigeration:
To ensure the longevity of your Romano cheese, it's best to store it in the refrigerator, especially after opening. Place the cheese in the refrigerator's vegetable crisper or cheese drawer, as these areas maintain a more consistent temperature and humidity level. When storing in the fridge, wrap the cheese tightly in plastic wrap, aluminium foil, or parchment paper, and then place it in an airtight container. This will help prevent the cheese from drying out or absorbing odours from other foods in the fridge.
Unopened Romano cheese can last for several weeks to a few months in the refrigerator, often beyond its "best by" or "use by" date. Once opened, aim to consume the cheese within three to six weeks for optimal quality. If you have grated more than you need, store the excess in an airtight container in the refrigerator. Grated Romano cheese sold unrefrigerated will generally maintain its best quality for about 10 to 12 months in the refrigerator after opening.
Freezing:
If you wish to extend the shelf life of your Romano cheese, freezing is an option. Grate the cheese before freezing and place it in an airtight container or a heavy-duty freezer bag. Frozen Romano cheese will maintain its best quality for about 12 to 18 months, and even longer, though it may lose some texture and flavour. Thawed cheese is best suited for cooked dishes, such as sauces, soups, or casseroles.
Room Temperature:
Avoid leaving grated Pecorino Romano at room temperature for extended periods. If you need to store it at room temperature, use an airtight container or cheese dome to protect it from air exposure and maintain its flavour and texture.
Other Tips:
- Regularly inspect your Romano cheese for any signs of spoilage, including mould, discolouration, smell, or texture changes.
- If mould appears on an unopened chunk of cheese, cut away at least 1 inch (2.5 cm) around and below the mouldy area without touching the mould with your knife. Then, re-cover the cheese in fresh wrap.
- If mould is present in shredded, sliced, or crumbled Romano cheese, discard the entire package.
- Monitor the salt crystals in aged Pecorino Romano. An unusual increase may indicate moisture loss and declining quality.
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Mould
Romano cheese can be stored in the refrigerator, wrapped tightly to minimise exposure to air, and kept away from strong-smelling foods. Even with proper storage, mould can still develop. If you notice an excessive amount of mould or mould of an unusual colour, it is best to discard the cheese. Specifically, if you see pink, green, or black mould on your Romano cheese, it is likely bad.
Some types of mould are safe to consume and can simply be cut off the cheese. Harder, aged cheeses like aged Cheddar or Parmesan can have mould scraped away. White, fuzzy mould tinged with green will have a minimal impact on flavour and can be cut off without incident. Black or grey mould is less desirable, and more of the cheese should be removed to ensure no affected parts remain.
However, it is important to note that mould can negatively impact the flavour and texture of the cheese it grows on. Even if the mould is safe to consume, it may still alter the taste of the cheese.
Additionally, grated Romano cheese should not be kept longer than a day or two, even in the fridge. Freshly grated cheese is especially susceptible to dangerous moulds, which can develop within a day and reach dangerous levels before they can be seen or tasted.
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Smell
Fresh Pecorino Romano has a distinctive, nutty, and savory aroma. Any deviation from this scent could indicate spoilage. If the cheese has developed a sour, bitter, or ammonia-like smell, it has likely gone bad. The smell of spoilt Romano cheese will be similar to cat urine. If you are familiar with the smell of your favourite cheese, and the cheese you have smells like a much more concentrated version, it is probably no longer safe to eat.
Romano cheese is known for its strong, sharp, and distinctive taste and smell. Even other sheep's milk cheeses do not taste or smell quite like Romano. However, it should not taste or smell like puke. If you are unsure whether your Romano cheese has gone bad, it is better to be safe than sorry and discard it.
If you are buying pre-grated Romano cheese, be aware that it loses its aroma much faster than a wedge or chunk. Pre-grated cheese is also more prone to moulding and may be blended with cheaper cheese or whey, which can impact its smell.
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Texture
Romano cheese is a hard, granular, and salty Italian cheese traditionally made from sheep's milk. It is often used for grating and has a robust and tangy taste. Its hard texture means it has a lower moisture content than other cheeses. This lower moisture level means it freezes and thaws with little impact on the cheese's texture or taste. However, some changes to texture may occur after thawing.
When stored properly, Romano cheese lasts for about seven to nine months unopened in the refrigerator, depending on the sell-by date. Once opened, it is best to use it within three to four weeks. If you've grated the cheese, then try to use it up within five to seven days.
If your Romano cheese develops an off odor, flavour, or appearance, it has likely gone bad. Romano cheese that is spoiling will typically develop a very hard texture, darken in colour, and grow mould. If mould appears in a package of shredded, sliced, or crumbled Romano cheese, the entire package should be discarded.
If you want to freeze your Romano cheese, it is recommended to grate it first and then store it in an airtight container or freezer bag. When stored this way, Romano cheese will maintain its best quality in the freezer for about 12 to 18 months, but it will remain safe to eat beyond that. However, frozen Romano cheese may lose some of its texture and flavour.
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Discolouration
A yellowish hue is a common sign of discolouration in Romano cheese. This change in colour can occur due to oxidation, which breaks down the beta-carotene compound present in cow's milk, causing the exposed part of the cheese to lose its yellow colour and appear whiter.
Other signs of discolouration may include unusual spots or patches on the cheese surface. These spots can indicate the presence of mould or other contaminants. If you notice any discolouration, it is best to discard the cheese to avoid potential health risks associated with spoiled cheese.
It is important to note that proper storage is crucial in prolonging the life of Romano cheese. Store the cheese in the refrigerator at a temperature below 40°F (4°C) to impede bacterial growth. Additionally, ensure the cheese is tightly wrapped to minimise exposure to air and protect it from moisture and strong-smelling foods.
By regularly inspecting your Romano cheese for discolouration and practising proper storage methods, you can help ensure that you consume only safe and delicious cheese.
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Frequently asked questions
Unopened Pecorino Romano cheese can last for three to four months in the fridge.
Once opened, Pecorino Romano cheese should be wrapped tightly and consumed within three to six weeks for optimal quality.
Pecorino Romano cheese has gone bad if it has an unpleasant or sour smell, discolouration, or an unusual texture such as excessive softness, gooeyness, crumbliness, or sliminess.
If there is mould on your Pecorino Romano cheese, cut away at least one inch around and below the mouldy area. If the mould has spread extensively, discard the cheese.
