Inevitably after consuming that most delicious wedge of parmesan cheese (Parmigiano Reggiano if it’s the real Italian cheese), there is a piece of rind that is left. Don’t throw the rind away! Italian cooks know to save that piece for another use. Carefully wrap the rind and put it in the freezer. Once cool weather arrives and it’s time to make a big pot of tummy warming soup, drop a few of the saved rinds into the soup. If the rinds are large, break them into smaller bite size pieces. Allow the rinds to cook into the soup for an hour or two. The hard rind will soften in the hot soup and become meltingly good. Lucky the diner who serendipitously finds a piece of the soft chewy Parmigiano rind in their spoon! This wonderful use for cheese rind will work with any hard rind grating cheese like Grana Padano or Pecorino.
Don’t Throw the Cheese Rind Away!
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