I have a lot of cheese looking to expire mid October. Any recipes out there requiring large amounts of the stuff?
If you're talking about the hard grating kind of pecorino romano (e.g. Locatelli), it has an almost indefinite shelf life. Eventually it'll go rancid but if you keep it tightly wrapped that's years.
I sometimes grate this or parmesan and put it in a mason jar with a pump-n-seal thing-a-madoodle to take the air out; it lasts forever. When I brought back a full round of pecorino I had it shrinkwrapped and sent it back in a box in the middle of my dirty laundry; it took a month to get to the U.S. but it tasted as fresh as if I had cut into it in Italy. So you can shrink wrap it, using a food saver, and keep it indefinitely too. They only age a little more and taste even better that way.