How to store pecorino cheese at home
Pecorino is a live product, but at the same time it’s stable (not refrigerated). La Vialla’s cheese isn’t treated with any chemical agents and therefore requires a little bit of attention from time to time. When it reaches the age of 30-40 days, and the rind can be seen to have thickened, if possible it should not be stored in the fridge but in a suitable place, such as a pantry or cellar, away from light and heat sources and well protected from flies. If this isn’t possible, keep it in the fridge wrapped in a cloth or paper. As the days go by, the rind on the cheese wheels will become covered with a slight layer of mould, exactly as occurs in the ageing room at the dairy. Don’t worry! It’s a natural process that’s valuable because it protects the microflora, allowing the aromas to evolve in the best possible way. When you want to use it all you have to do is rinse the rind under running water, leave it to dry and rub it with a little olive oil (usually the part left in the bottom of the bottle is used or last year’s oil)
Pecorino – recommended cooking combinations
Just a “taste” of what you can prepare with pecorino cheese – take a look at the Recipes section of this website for photos, recipes and useful tips. Fresh pecorino, aged between 30 and 60 days, is normally eaten as part of a typical Tuscan “merenda” (= snack) on a board accompanied by salami, ham, bruschetta and bread. It’s also excellent for a simple dessert, to prepare in 5 minutes, pan-cooked pecorino and honey. Pecorino “Abbucciato” is more versatile: with its fresh but intense flavour, it’s good as a cheese course at the end of a meal, served with jam or mustard made, amongst other things, with pears or peppers, possibly with the addition of spices.