Although there is nothing wrong with eating the rind at the end of a Parmesan cheese wedge, you might need iron teeth to work your way through it. The firm texture not only makes it difficult to eat, but grating is also a challenge, although possible with a little effort and elbow grease.
I have another solution for the leftover rinds, though. When I’ve grated the last of my Parmesan, I tuck the rind into a container in my freezer and save it for imparting flavour to most of my slow simmering dishes. The hot liquid softens the rind and releases a burst of flavour and creamy consistency to most soups, stews, stocks and other stovetop dishes.
Here are six ways to use your leftover Parmesan cheese rinds:
- Vegetable stock: Adds a depth of flavour similar to a ham hock or stock made with simmering bones.
- Soups and stews: Perfect for flavouring minestrone, chicken noodle, lentil, and pea soups.
- Pot of beans: Throw it in with your bay leaf for an extra flavouring agent.
- Spaghetti Sauce: Throw a rind in the pot when the sauce is simmering. Remove and discard before dishing up.
- Parmesan Oil: Warm some olive oil and pour it into a glass jar. Add the Parmesan rind and let it steep while it cools. Remove the rind and use the oil for bread dipping or to make salad dressing.
- Risotto: Add it to the pot of stock and bring it to a boil. Reduce the heat and allow the rind to simmer in the liquid while you cook the risotto.
Do you have tips for using up your leftover rinds?