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?  
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. 