Pecorino is the flavorful gold of Italian cuisine. Because it’s a traditional sheep’s milk cheese that contains varying amounts of moisture depending on its age (Fresco, Semi-Stagionato, or Stagionato), it needs a little attention when storing it.
If you wrap it incorrectly, it will either lose its aroma, dry out into a rock-hard consistency, or, in the worst case, start to mold. With these tips, your Pecorino will stay perfectly aromatic in your refrigerator for weeks:
The Key: The Right Packaging
Please remove the cheese from the typical supermarket plastic wrap as soon as possible after purchase. Underneath, the cheese can’t “breathe,” the condensation collects, and mold quickly develops.
The Best Alternatives:
Cheese Paper: The best choice. It has a coated interior that regulates moisture while still allowing air to reach the cheese. You can often simply ask for a few extra sheets at the cheese counter.
Beeswax wraps: A brilliant, sustainable option for hard cheeses. The wax protects the pecorino from drying out, is breathable, and has a slightly antibacterial effect.
Parchment or baking paper: If you don’t have anything else, loosely wrap the cheese in baking paper and then place it in a Tupperware container with the lid left slightly ajar.
The perfect spot in the fridge: Cheese likes it cool, but not freezing.
The crisper drawer: Place the wrapped pecorino in the crisper drawer of your refrigerator. It usually has the most consistent temperatures (around 6°C to 8°C is ideal), and the humidity is slightly higher, which helps prevent the cheese from drying out.
Consider the ripeness: Fresco vs. Stagionato
Depending on the type of pecorino you bought, it will behave differently during storage:
Pecorino Fresco (young/soft): It still contains a lot of water. It should be eaten quickly (within about 1 to 2 weeks) as it is most susceptible to mold.
Pecorino Stagionato (aged/hard): The classic grated cheese. Because it is very dry and salty, it keeps well for several weeks to months if stored properly. If some white salt deposits appear on the cut edges, this is perfectly normal and not mold.
Can you freeze Pecorino?
Yes, but only with reservations. If you have too much Pecorino Stagionato left over, you can grate it and freeze it in a freezer bag. While it will lose some flavor, it is still excellent for cooking Cacio e Pepe or Carbonara after thawing. Freezing a large piece in one piece, however, is not worthwhile, as the texture becomes crumbly after thawing.
Important tip for enjoying it: Take the Pecorino out of the refrigerator about 30 to 45 minutes before eating. When it reaches room temperature, the essential oils of the sheep’s milk really develop and the cheese tastes incomparably more intense!