Parmesan Cheese Rinds
I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of them as the bay leaves of the cheese world. Add them when you’re cooking a dish and make sure to remove them at the end of cooking. Seriously, you’ll discover a while new world of flavor.
Throw into sauces, stews, and soups. Adding a Parmesan rind to sauces, stews, and soups will definitely add a nice rich flavor. Add to Italian dishes (both red and white pasta sauces).
Put them in a jar and pour olive oil over them. This makes Parmesan infused olive oil. You could add garlic cloves as well. This is excellent for dipping bread.
Grill them if your rinds are pure cheese with no waxy coating. They’ll become soft and chewy that is delicious on crusty bread.
Make Parmesan broth for cooking with. It’s so easy. Just add a few rinds with some herbs to a pot of water. Simmer for a couple of hours and after the broth has reduced some strain it and use to cook with.
Use them when you’re cooking vegetables.
Put a rind in the pot when you’re cooking rice or risotto.
The great news is that Parmesan rinds freeze well. You don’t need to use them right away and keep for a few months in the refrigerator. They keep for years in the freezer, however. If you don’t have any rinds on hand you may also purchase them from high-end grocers and cheese shops, where they’re super inexpensive.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved