Pecorino Romano cheese
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Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, renowned for its sharp, tangy flavor. Proper storage is key to preserving its distinctive taste and texture, ensuring you get the most out of this culinary staple.
Storage Time
Once opened, hard Pecorino Romano cheese can last for 2-3 weeks in the refrigerator when stored correctly. Unopened, vacuum-sealed portions can last for several months.
Temperature
Store Pecorino Romano cheese in the refrigerator, ideally between 2-7°C (35-45°F), to maintain optimal freshness and prevent spoilage.
Freezing
While freezing Pecorino Romano is possible, it can alter its texture, making it more crumbly and less smooth upon thawing. For best results, wrap the cheese tightly in plastic wrap, then in aluminum foil or a freezer bag to prevent freezer burn. Thaw slowly in the refrigerator overnight. Frozen Pecorino Romano is best suited for cooking applications rather than eating as is.
Signs of Spoilage
- Visible mold growth (beyond the natural rind, which is usually safe to trim)
- A sour or ammonia-like smell
- A slimy or sticky texture on the surface
