We have just returned from a fabulous trip to Umbria and bought a wheel of fresh Pecorino cheese from Pienza. I am not sure how to store it once we cut into it which I intend to do tonight. Yum! I know it will keep fresh for a month and then begin to age and harden. Anyone had experience with this please? I would like to cut it on half or quarters and store somewhere.
Posted by
Montreal, Quebec, Canada
8293 posts
I would ask the experts at your local cheese shop.
Posted by
roswell, ga, usa
1501 posts
Whole Foods in my area has a great cheese expert. I'd call him. A Whole Wheel!!! Wow, you may need to gift somme of it!
Posted by
Wyckoff, NJ, USA
8085 posts
Pecorino has to be aged 8 to 12 months, by definition. Lots of hard cheeses are kept for some time, nothing special about storing this one.
Posted by
Home_Sweet_Home :-)
507 posts
Posted by
roswell, ga, usa
1501 posts
Fresh Pecorino is different than the "Pecorino" hard cheese that's pretty ubiquitous here in the U.S. now. If what you have is truly Fresh Pecorino, it's not exactly soft, but also not a hard cheese like Parmesiano Romano. If what you have is truly "Fresh Pecorino" semi-soft, also called Pecorino Toscano, I stand by my comment to call the guy at Whole Foods. It doesn't last as long as
a hard pecorino does, and I buy both. P.S., it's delicious with pears. And Walnuts.
Posted by
Alta Loma, CA, USA
1446 posts
I brought a wheel of Pecorino Fresca home from Pienza in 2009. I kept it in the refrigerator for about a month. Not sure if this was the best way to keep it or not but it seemed to work well. It was delicious!
Posted by
OP
Portland, Oregon
41 posts
Thank you all. I did ask our,local expert and ended up buying special cheese paper that breathes and keeps cheese fresh. My pecorino is fresh and semi soft and will be for a month or so then will harden.
It is sooooooogood!
Posted by
roswell, ga, usa
1501 posts
Thanks for the info on the paper!!! I'm so glad you've got it all worked out!! Enjoy the cheese and the memories!
Posted by
Tampa, FL, USA
1054 posts
A little late in response I know. I visited a farm and bought 2 wheels in august. that was one question I asked the cheesemaker was how I can store at home. He told me about the paper and also to stay away from plastic. I still have some left now after about a month and a half and tastes amazing. Now if only customs will let you us "officially & legally" bring back some tuscan salami
Posted by
Rick Steves' Europe
16895 posts
I once had a wheel of pecorino fresco and did not eat it fast enough. Toward the end, if got bitter, not hard, but I did not use cheese paper.
Posted by
30 posts
How will you get it into States?
Posted by
Tampa, FL, USA
1054 posts
Mine was in my luggage. The aged cheese is one you bring back in thru customs.
The farm vaccummed sealed it for me.I also noticed cheese shops in towns had some vaccumm sealed and if not they had a machine at the counter to do that for you.
Posted by
Asnieres sur Vegre, France
127 posts
Has anyone told you that you can freeze your cheese. I would rather eat it fresh, but I would rather freeze it than throw it out.