Good-quality cheese is expensive and if I'm going to purchase a wedge of imported Italian Parmesan cheese, I like to use the entire chunk — including the rind. Luckily, I learned a long time ago that the rinds can be used to season soups and stews. Once you've grated all the cheese off, wrap the rind tightly in plastic wrap and throw in the freezer. The next time you make minestrone, chicken noodle soup, or any other Italian-style, stock-based soup or light stew, simply toss the rind in. It will melt and seep a nutty, cheesy goodness into the soup. How easy is that?!
Do you reserve and reuse cheese rinds? Tell us how below!
Rebecca Taylor
Hanky Panky
Figleaves
I threw some parmesan cheese rinds into a pot of simmering bolognese sauce. Mmmmm, so good!
1such a good idea, I never thought of this!
2great idea!
3Totally wouldn't have thought of this. Thanks for the tip.
4Hmm...I've seen them doing this on certain food shows, but I've never actually tried it. Might be kind of good, though.
5My Aunt told me to do this years ago and it's wonderful! Makes me want to make a big pot of soup now!
6Italians have been doing this for eons. Nothing gets wasted here.
7Since I don't use enough cheese to get enough rinds to make the amounts of soup I make I've been buying rinds at Wegmans or cheese stores. Unfortunately they are getting more popular and harder to find (and more expensive to buy when found). It's nice to get the cheese flavor without the spoon getting coated with cheese.
8Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.