All About Pecorino romano
Your complete guide to pecorino romano - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Pecorino romano Last?
Storage times and freshness tips for pecorino romano in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened block in fridge4-6 months, often past the 'best by' date if sealed
Signs of Spoilage
Visible fuzzy mold (not the natural rind), strong sour or ammonia-like odor permeating the packaging, slimy texture (unlikely if sealed properly).
How to Check
Visually inspect the packaging for any signs of swelling or punctures. Check for any unusual mold growth or discoloration through the packaging. A strong, off-putting smell might be detectable even through the seal.
Storage Tips
Hard cheeses like Pecorino Romano have a naturally long shelf life due to their low moisture content and aging process. Always store in the coldest part of your refrigerator.
opened block in fridge2-4 weeks
Signs of Spoilage
Visible fuzzy mold (blue, green, black, or pink), a strong ammonia or rancid smell, overly dry and hard texture (loss of quality, not necessarily spoilage), or a slimy, tacky surface.
How to Check
Visual inspection: Look for any fuzzy, discolored mold. For hard cheeses, small, isolated spots of mold can often be cut off (at least 1 inch around and below the mold), and the remaining cheese is safe to eat. Discard if mold is extensive or penetrates deeply. Smell test: A pungent, sour, or ammonia-like odor that is stronger than its typical sheepy aroma indicates spoilage. Touch test: The cheese should be firm. Sliminess or excessive stickiness is a bad sign.
Storage Tips
To maximize freshness, wrap the cheese first in parchment paper or wax paper, then in aluminum foil or a loose plastic wrap. This allows the cheese to breathe while preventing it from drying out too quickly. Avoid tightly sealing it directly in plastic wrap for extended periods, as this can trap moisture and encourage mold growth. Store in the cheese drawer or a less cold part of the fridge.
frozen (block or grated)6-9 months
Signs of Spoilage
While spoilage is unlikely if properly frozen, quality degradation (e.g., freezer burn, excessive dryness) can occur. After thawing, if it exhibits mold, off-odors (sour, rancid), or a slimy texture, it is spoiled.
How to Check
Visual inspection: Before thawing, check for signs of freezer burn (discoloration, dry patches). After thawing, inspect for any mold or discoloration. Smell test: After thawing, check for any sour or rancid smells. Taste test (after thawing): If unsure after visual and smell tests, taste a tiny piece. Any off-flavor means discard.
Storage Tips
Freezing can alter the texture of Pecorino Romano, making it more crumbly and less suitable for slicing, but it remains excellent for grating or cooking. For blocks, wrap tightly in plastic wrap, then in aluminum foil. For grated cheese, store in an airtight freezer-safe bag or container, pressing out as much air as possible. Thaw slowly in the refrigerator. Do not refreeze once thawed.
grated in fridge1-2 weeks (home-grated), 3-4 weeks (commercially pre-grated)
Signs of Spoilage
Clumping together due to moisture, visible fuzzy mold (which spreads more quickly on grated cheese), a strong sour or rancid smell, or an overly moist/slimy texture.
How to Check
Visual inspection: Look for any discoloration, clumping, or fuzzy mold. Unlike block cheese, mold on grated cheese means the entire batch should be discarded as mold spores can spread easily throughout. Smell test: A sour, rancid, or overly strong ammonia smell indicates spoilage. Touch test: Grated cheese should be relatively dry and granular. If it feels sticky, slimy, or excessively moist, it's likely spoiled.
Storage Tips
Store grated Pecorino Romano in an airtight container or a sealed zip-top bag to prevent moisture loss and absorption of other odors. If home-grated, use it as soon as possible for best quality. Commercially grated cheese may contain anti-caking agents that extend its shelf life slightly.