Kamil Perry
Romano cheese is a hard, pungent Italian cheese with a strong smell. Romano cheese is made from sheep's milk and has a salty, sharp taste. When grated, it has a robust flavor. Some people find the smell of Romano cheese to be revolting, while others find it to be distinctive. The cheese typically lasts for 4 to 6 months and should be stored in the refrigerator. If the cheese develops an off odor, flavor, or appearance, it should be discarded.
| Characteristics | Values |
|---|---|
| Smell | Strong, pungent, revolting, stinky, salty, "vaguely pukey", "vomit or feet", "barfy" |
| Texture | Hard |
| Taste | Salty, sharp |
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What You'll Learn
Romano cheese going bad
Fresh Pecorino Romano cheese has a distinctive nutty aroma. However, when it goes bad, it develops an off odour, flavour, or appearance. Romano cheese that is going bad will usually develop a very hard texture, darken in colour, and mould may appear. Exposure to air, moisture, temperature fluctuations, and improper storage can all contribute to the spoilage of cheese.
If you notice pink, green, or black mould on the cheese, it is best to discard it. If the texture of the cheese becomes excessively soft, gooey, crumbly, or slimy, it may have deteriorated. However, if there is only a small amount of mould, consuming the cheese can be safe as long as you cut off at least 1 inch around and below the mouldy area and it still smells alright.
To prevent Romano cheese from going bad, it is important to store it properly. An unopened chunk of Romano cheese should be kept in the refrigerator at all times and can be stored in its original packaging. Properly stored, an unopened chunk of Romano cheese will last for about 8 months in the refrigerator and will typically remain safe to use for about 8 months even if the "sell-by" or "best-by" date on the package expires.
Once opened, the shelf life of Romano cheese will be shorter. It is important to wrap the remaining cheese tightly in plastic wrap or aluminium foil and store it in an airtight container to prevent it from drying out or absorbing odours from the fridge. In general, opened Pecorino Romano can last for a few weeks to a couple of months. Grated Romano cheese that was sold unrefrigerated will generally stay at best quality for about 10 to 12 months in the refrigerator after it has been opened.
To further extend the shelf life of Romano cheese, you can freeze it. For best results, grate the Romano cheese before freezing and place it in an airtight container or a heavy-duty freezer bag. Properly stored, Romano cheese will maintain its best quality in the freezer for about 12 to 18 months but will remain safe beyond that time.
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How to store Romano cheese
Romano cheese is a hard cheese that can be stored in a variety of ways to maintain its freshness and quality. Here are some detailed instructions on how to store Romano cheese:
Wrapping and Packaging:
Firstly, it is important to note that hard cheeses like Romano should be wrapped or packaged to prevent them from drying out. You can use parchment paper, wax paper, butcher paper, or plastic wrap to wrap the cheese tightly. This creates a barrier that helps maintain moisture and keeps the cheese from drying out too quickly.
Storage Containers:
Romano cheese should be placed in an airtight container or a resealable plastic bag. This helps to regulate humidity and prevent the cheese from drying out or becoming mouldy. If you are using an airtight container, ensure that it is specifically designed for storing food and that it is clean and dry before placing the cheese inside.
Refrigeration:
Romano cheese should always be stored in the refrigerator. The ideal location is the cheese drawer or vegetable crisper, as these areas tend to have higher humidity, which helps prevent drying. Place the wrapped cheese in the designated drawer or crisper, ensuring it is separate from other foods with strong odours to prevent the cheese from absorbing unwanted flavours.
Freezing:
If you wish to store Romano cheese for extended periods, freezing is an option. Grated Romano cheese can be placed in covered airtight containers or heavy-duty freezer bags and stored in the freezer. However, it is important to note that freezing may alter the texture and flavour of the cheese. Frozen Romano cheese is best suited for cooked dishes, as the thawed cheese may not have the same texture and flavour as fresh cheese.
Storage Duration:
When stored in the refrigerator, grated Romano cheese can last for about 10 to 12 months if it was initially sold unrefrigerated. Once opened, it is recommended to consume the cheese within five to seven days to prevent mould from forming. If you notice any changes in odour, flavour, or appearance, or if mould appears, discard the cheese.
By following these instructions, you can effectively store Romano cheese to maintain its quality and freshness. Proper storage ensures that you can enjoy your cheese for a longer period while also preserving its flavour and texture.
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Romano cheese made from sheep's milk
Romano cheese, an ancient favourite, is a hard, salty cheese that is primarily used for grating. It was first created in the first century B.C. in Latium, the region around Rome, to provide sustenance to the Roman troops. Romano cheese made from sheep's milk has a rich snow-white colour, a slightly granular texture, and a sharp, tangy, salty flavour. It is often grated over other dishes, although it can also be eaten plain.
The use of sheep's milk imparts earthy, peppery notes to the cheese. This "'piquant" character is not only a flavour but also an aroma that can be quite strong. The strong flavour and saltiness of Romano make it well-suited for cooking, and it is often used as a salty flavouring in Italian-style dishes. The aged version is most commonly used in a grated form, much like Parmesan.
In the United States, most Romano cheese is made from cow's milk as Americans are more accustomed to the mild taste. However, true Pecorino Romano cheese, which has a protected origin designation from the Italian government, is made from sheep's milk. This designation means that only certain cheeses can be labelled as Pecorino Romano.
To maximise the shelf life of grated Romano cheese, it should be kept in the refrigerator. When stored in the refrigerator, unopened grated Romano cheese will generally stay at its best quality for about 10 to 12 months. Once opened, it should be used within five to seven days to prevent mould from appearing. To further extend the shelf life, grated Romano cheese can be frozen and will maintain its best quality for about 18 months.
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Romano cheese's smell and taste
Romano cheese is a hard, pungent Italian cheese with a strong smell and a salty taste. Some people find the smell of Romano cheese off-putting, describing it as "revolting" and "barfy". The smell has also been compared to that of vomit, with one person noting that their pasta always smelled "off" when they used Romano cheese. However, others seem to like the smell, with one person noting that they could always recognize the "'vaguely pukey' smell" of the cheese in Italian delis.
The strong smell of Romano cheese is likely due to the fact that it is made from sheep's milk, which some people find unappealing. In addition to its smell, Romano cheese is known for its salty taste, which can be quite sharp and leave a stinky aftertaste. The cheese is often sold in triangle-shaped pieces or grated form, and it is important to note that the smell and taste can vary depending on the brand.
Like all hard cheeses, Romano cheese will eventually spoil. As the cheese ages, it will develop a very hard texture, darken in color, and the smell will become stronger. If the cheese develops an off odor, flavor, or appearance, it should be discarded. Mold may also appear on the cheese, in which case it should be discarded as well. To maximize the shelf life of Romano cheese, it should be stored in the refrigerator, wrapped tightly in plastic or aluminum foil to prevent it from drying out.
When cooking with Romano cheese, it is important to consider its strong flavor. While some people may find the taste unpleasant, others enjoy it in dishes such as carbonara. The cheese can be grated or shredded and added to recipes, providing a robust flavor. However, due to its strong smell and taste, it may be preferable to use a milder cheese, such as Parmesan, especially if one is unsure about the flavor of Romano cheese.
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Romano cheese compared to Parmesan
Romano cheese, specifically Pecorino Romano, is a hard cheese made from sheep's milk. It has a white colour and a strong, piquant, salty flavour. It is often used in tomato-based dishes, such as spaghetti, and is a good grating cheese for pasta and salads. Romano cheese that is going bad will develop a very hard texture, will darken in colour, will develop a strong smell and mould may appear.
Parmesan, or Parmigiano-Reggiano, is also a hard cheese, but it is made from cow's milk. It has a nutty, mild flavour and is often thinly sliced and served as an appetiser or grated over salads or pasta. It can also be mixed into meatballs. Like Romano, Parmesan lasts for 4-6 months and can be stored in the refrigerator, wrapped tightly in paper. Parmesan cheese that has gone bad will develop an off odour and flavour and mould may appear.
While both cheeses are hard, salty, and domestic versions of their Italian counterparts, they differ in colour, flavour, and milk source. Pecorino Romano is white in colour and has a stronger, more piquant, and saltier flavour than Parmesan. It is made from sheep's milk, which gives it a grassy and earthy flavour. Parmesan, on the other hand, is made from cow's milk and has a milder, nuttier flavour that can be overwhelmed by the acidity of tomato-based dishes.
In terms of usage, Pecorino Romano is well-suited for dishes where its strong flavour can shine, such as cacio e pepe. Its tanginess also pairs well with pasta, salads, and spaghetti. Parmesan, on the other hand, is more versatile and can be used as an appetiser, in salads, or grated over pasta. Its mild flavour makes it a good choice for dishes where a strong cheese flavour is not desired.
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Frequently asked questions
Romano cheese is known to have a pungent, stinky smell. Some people have described the smell as revolting, barfy, and vaguely pukey.
Romano cheese is made from sheep's milk, which contributes to its strong odour.
The best way to tell if Romano cheese has gone bad is to smell it. If it has developed an off odour, flavour, or appearance, it should be discarded.
Grated Romano cheese that was sold unrefrigerated will generally stay at the best quality for about 10 to 12 months in the refrigerator after being opened. To further extend its shelf life, it can be frozen and will last for about 18 months.
