Frederic Melton
Parmesan cheese is a popular ingredient in many dishes, but what happens when it starts to dry out? Some people recommend waxing the cheese to prevent this, especially when making it at home. This involves waiting three weeks after brining and air-drying to allow the cheese to dry out slightly, then applying wax to prevent mould from developing. However, real Parmesan cheese does not have a waxy coating, and the outer rind is simply hardened cheese. This rind can be saved and added to dishes to infuse them with extra flavour.
| Characteristics | Values |
|---|---|
| Waxing Parmesan Cheese | Recommended after 3 weeks of aging to prevent drying out |
| Waxing Technique | Coat the cheese to prevent oxygen from reaching it and inhibiting mould development |
| Parmesan Rind | Not typically coated in wax, but may be covered in a tough, waxy outer shell from air-drying |
| Use of Parmesan Rind | Can be saved and added to soups, stews, beans, pasta dishes, and broths for extra flavor |
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What You'll Learn
Parmesan rinds are not covered in wax
When making Parmesan cheese, it is recommended to wax the cheese after three weeks of aging to prevent it from drying out. During the initial three weeks, the surface of the cheese should be wiped daily with a brine solution to prevent mould growth. If waxed immediately after brining and air-drying, the cheese will be too moist, and whey will collect between the cheese and the wax, ruining the flavour.
The rind, or 'crosta', of a Parmesan cheese wheel is highly valued for its intense flavour. It can be frozen and added to soups, stews, beans, pasta dishes, broths, and stocks to impart a rich, salty, cheesy taste. The rind should be cooked for at least 30 minutes to several hours to fully release its flavour. It is important to stir the dish occasionally to ensure the flavour is evenly distributed and to prevent sticking.
While the rind is primarily used for its flavour, it can also be eaten. Some people choose to shred or grate their own Parmesan cheese to avoid the wax commonly found on pre-packaged shredded cheese, which is added to prevent clumping and improve the packaging appeal.
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Waxing homemade parmesan after 3 weeks of aging
Waxing your homemade Parmesan is an important step in the cheese-making process, especially if you are making a smaller wheel. While Parmesan typically takes nine months to fully mature, waxing after three weeks of aging is recommended to prevent it from drying out. During the initial three weeks, it is crucial to wipe the surface of the cheese daily with a brine solution to prevent mould growth.
After three weeks, you can begin the waxing process. The wax coating will prevent oxygen from reaching the cheese, inhibiting mould development. This step is crucial for smaller wheels of Parmesan, as they are more susceptible to drying out. The wax acts as a protective barrier, sealing in moisture and allowing the cheese to age effectively.
To wax your Parmesan, you will need to purchase cheese wax, which is specifically designed for this purpose. You can find it in specialty cheese-making shops or online. The wax comes in various colours, but the most common are red and black. Melt the wax according to the manufacturer's instructions, and ensure it is at the right temperature—not too hot, as it can burn the cheese.
Carefully brush or dip your Parmesan wheel into the melted wax, ensuring it is completely coated. Allow the wax to dry and harden, then repeat this process to ensure a thorough seal. Store your waxed Parmesan in a cool, dry place, such as a wine fridge or basement, for the remainder of the aging process.
Remember, the waxing process is crucial for maintaining moisture and preventing mould. With proper waxing and aging, you'll be able to enjoy your homemade Parmesan with its full, unique flavour.
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Storing parmesan rinds in the freezer
Parmesan rinds are packed with flavour and can be used to elevate the taste of soups, sauces, and Italian dishes. They are mostly inedible, but they can be cooked with other ingredients to extract their rich flavour.
When storing parmesan rinds, one option is to keep them in the refrigerator. They will hold in the fridge for months. However, if you want to store them for a longer period, you can keep them in your freezer for years. To do this, place the rinds in a ziplock bag, ensuring there is minimal air inside the bag, and then put them in the freezer. This method prevents freezer burns or flavour changes, and the rinds can be used directly from the freezer for flavouring dishes such as chicken broth.
It is important to note that while the parmesan rinds themselves can be stored long-term in the freezer, the cheese should not be frozen as it will become too moist and affect the flavour.
In summary, storing parmesan rinds in the freezer is an effective way to preserve their flavour and extend their shelf life. By using a ziplock bag and minimising air exposure, you can ensure that the rinds remain usable for cooking applications even after extended periods in the freezer.
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Grate your own parmesan to avoid added wax
Grating your own Parmesan cheese is a great way to avoid added wax and preservatives, which are often found in pre-grated cheese products. By grating your own cheese, you can be sure that you are getting a pure, natural product without any unnecessary additives.
Wax is sometimes used in cheese-making to seal the cheese and prevent mould from developing. This is a common practice for homemade cheeses, where a wax coating is applied to the cheese wheel during the maturation process. However, this is not typically done for mass-produced Parmesan cheese. Instead, the hard rind that forms on Parmesan cheese is a natural part of the ageing process and is simply a hardened layer of the cheese itself.
Some people choose to discard the rind, but it can actually be a flavourful addition to soups, stews, and pasta dishes. The rind can be frozen and added to dishes as needed, infusing them with a rich, salty, cheesy flavour.
When it comes to pre-grated Parmesan cheese, some manufacturers may add anti-caking agents or preservatives to extend the shelf life and prevent clumping. These additives can affect the taste and texture of the cheese, making it less flavourful and more dry. By grating your own cheese, you can avoid these additives and enjoy the full flavour and creamy texture of fresh Parmesan.
Additionally, grating your own cheese allows you to choose the coarseness of the grate, customising it for your specific dish. Whether you prefer a fine sprinkle on top of your pasta or a coarser grind for melting into a sauce, freshly grated Parmesan can elevate your culinary creations. So, the next time you reach for that pre-grated cheese, consider taking a few extra minutes to grate your own and enjoy the superior taste and versatility of pure, additive-free Parmesan.
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Uses of parmesan rinds in cooking
Parmesan rinds can be used in a variety of ways when cooking. Firstly, they can be added to soups and stews for a salty, cheesy flavour. For example, they can be added to minestrone soup, chicken noodle soup, or pasta e fagioli. They can also be used to infuse flavour into dried beans, such as chickpeas, cooked in a pressure cooker.
Another use for parmesan rinds is to add them to pasta dishes. They can be tossed into a tomato-based sauce, or the pasta water, to add flavour to the final dish. They can also be added to the cooking water for gnocchi or risotto to enrich the flavour.
To use parmesan rinds in cooking, it is recommended to let them cook for at least 30 minutes, and up to several hours, to get the most flavour out of them. They can then be removed before serving.
Parmesan rinds can also be stored in the freezer for up to 6 months and added directly to dishes as needed.
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Frequently asked questions
Parmesan cheese is not covered in wax. However, if you are making your own Parmesan cheese, it is recommended to wax the cheese after 3 weeks of aging to prevent it from drying out.
Parmesan cheese develops a tough, waxy outer shell, also known as a rind, from the air-drying process. This rind is used in cooking to add flavour to dishes. Waxing the cheese would prevent the development of this rind.
Parmesan rinds can be added to sauces, soups, stews, beans, pasta dishes, and broths to impart a rich, salty, cheesy flavour. They can also be grilled on a barbecue until tender and gooey enough to eat.
