Is there a way to recover hardened Pecorino Romano?
I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while. There are many of you out there that probably have had the same problem. :)
I actually cut a small piece and it was quite crunchy! I tried to grate it and it's no longer crumbly. So it's quite hard to grate. The cheese still tastes good, though.
Is there a way to get it back to its slightly softer and crumbly consistency?
Best Answer
I don't think you can rescue it, but you can use it. Try putting it into a vegetable soup; you'll find that it adds a bit of body as well as flavour. You can also do this with the left-over rinds of any hard cheese.
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Quick Answer about "Is there a way to recover hardened Pecorino Romano?"
You could try lightly steaming it, but in all likelihood there's no rescuing. Your best bet is to chop it and throw it in a blender to 'grate' it. Alternatively, blend it with maltodextrin/dextrose to (re)obtain the powdery quality.How do you soften hard Pecorino cheese?
Wrap the cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Then remove the towel and store the cheese in the bag \u2014 it should be good to grate!How long does it take for Pecorino Romano to go bad?
Pecorino. Pecorino is kind of like parmesan but made with sheep's milk. That means it keeps quality for at least a month or two after its date, and a month or two of opening. As usual, remember to keep the cheese wrapped after opening, but allow a bit of air in.Can Pecorino be melted?
Although it makes for a great topping to a pasta dish, Pecorino Romano is rarely used as an ingredient. That's because the cheese's low moisture content gives it an incredibly high melting point \u2013 too high for the cooking temperature for most recipes.Can Pecorino be soft?
The fresh (fresco) Pecorino cheeses are soft, white cheeses with a mild, slightly lemony flavor, such as Ricotto Pecorino or Ricotta Salata. Their texture, which is slightly oily, can range from soft and moist to crumbly and granular.More answers regarding is there a way to recover hardened Pecorino Romano?
Answer 2
We use a microplane grater for cheese. It works great for hard Parmesean or Pecarino. The volume increase is quite high, so it can take a while to grate the right amount. But it makes fast work of hard cheeses. It also melts very easily because the pieces are so small.
Obviously, this doesn't get you back to your consistency, which I think is unlikely. But the cheese is still very usable.
Answer 3
You could try lightly steaming it, but in all likelihood there's no rescuing. Your best bet is to chop it and throw it in a blender to 'grate' it. Alternatively, blend it with maltodextrin/dextrose to (re)obtain the powdery quality.
Answer 4
You can wet a paper towel, squeeze it out, wrap the cheese in it, then wrap it in Saran Wrap. Put in refrig. By the next day the outside edges will be grateable. Keep it this way in the refrig. It will continue to solften. I do it all the time. ?
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