Andy Montoya
Don't throw away your cheese rinds! They can be used to add flavour to pasta sauces, soups, stews, and more. Parmesan rinds are particularly popular for cooking due to their unique flavour profile and versatility. The rind is completely safe to consume, although its texture is unappealing compared to the cheese itself. When cooked, the rind breaks down and releases its flavour, adding a salty, nutty, and silky consistency to the dish. To use a cheese rind in a pasta sauce, simply add the rind while the sauce simmers and remove it before serving.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan, Parmigiano-Reggiano |
| How to store | In a zip-top bag in the freezer for up to 6 months |
| How to use | Throw into pasta sauce, soup, stew, broth, risotto, beans, stock, meat sauce, etc. |
| How long to cook | At least 30 minutes, up to several hours |
| How to use | Stir occasionally, remove rind before serving |
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What You'll Learn
How to store cheese rinds before cooking
Cheese rinds, especially those from Parmesan, can be stored and used for future cooking. Here are some ways to store cheese rinds before cooking:
Freezing
Place the cheese rinds in a zip-top bag and store them in the freezer. They will be good to use for up to six months to 18 months. It's okay if they start to look a little dried out because they will instantly rehydrate when you cook them.
Refrigeration
You can also store cheese rinds in the refrigerator. Save four to five rinds in the fridge, and once you have about 10 ounces, you can make a broth.
Infused Olive Oil
If you have many rinds, you can add them to an airtight jar or bottle and pour extra virgin olive oil on top. Add some garlic cloves for extra flavour, but if you do, make sure to keep the oil refrigerated. Give it a few days to infuse, and then store it in a cool, dark place. You can use this oil for salads or as a finishing touch for pasta.
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When to add the cheese rind to the sauce
When adding a cheese rind to your pasta sauce, it is important to consider the cooking time and the other ingredients in the sauce.
If you are making a meat sauce, add the cheese rind with the wine and tomatoes, rather than with the soffritto, to prevent it from burning when you brown the meat. The cheese rind will add an element of silkiness to your meat sauce without overpowering the robust meat flavour.
For a bechamel sauce, add the cheese rind when making the roux, i.e., when melting the butter and cooking the flour over low heat.
If you are adding a cheese rind to a tomato sauce, ragù, or soup, let it simmer in the sauce to release its flavour. Remove any remaining rind just before serving, as the rind will not melt entirely but will become very soft and break down.
You can also add cheese rinds to the water when cooking pasta. Bring the water to a boil with the cheese rinds, then add the pasta and salt, and cook until al dente. Fish out the rinds and set them aside, then scoop out the pasta with a spider or slotted spoon and add it to your sauce.
Remember, the longer you cook the cheese rind, the more flavour it will impart to your dish. It is recommended to let the rind cook for at least 30 minutes, and up to several hours if possible. Don't forget to stir occasionally to ensure even flavour distribution and prevent sticking.
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How long to cook the cheese rind
When cooking cheese rind in pasta sauce, it is recommended to let the rind cook for at least 30 minutes to enhance the flavor. The rind can be left to cook for up to several hours to extract as much flavor as possible. It is important to stir the rind occasionally to ensure that the flavor is evenly distributed and that it does not stick to the bottom of the pot.
The ideal cooking time for the cheese rind depends on the desired flavor intensity and the other ingredients in the sauce. The longer the rind is cooked, the more flavor it will release into the sauce. However, it is important to note that the texture of the rind may become softer and break down after prolonged cooking. Therefore, it is advisable to remove the rind before serving, unless you intend to eat it.
When adding a leftover Parmesan rind to a meat sauce, it is best to add it with the wine and tomatoes instead of the soffritto, as it may burn when browning the meat. In the case of a bechamel sauce, the rind should be added when making the roux, which involves melting butter and cooking flour over low heat.
Additionally, cheese rinds can be used in various other dishes, such as soups, stews, beans, risotto, and broths. They can be added to simmering liquids to impart a salty, cheesy, or nutty flavor. The rinds can also be used to make flavored olive oil, perfect for dipping bread.
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What types of cheese rind to use
When it comes to choosing cheese rinds to cook with, there are several options to consider. Firstly, Parmesan rinds are a popular choice for adding flavour to pasta sauces. The aged flavours of Parmesan are concentrated in the rind, resulting in a literal flavour explosion when used in cooking. You can also purchase Parmesan rinds from your local cheesemonger or use leftover rinds from a wedge of Parmigiano-Reggiano. These rinds can be stored in the freezer for future use and will add a rich, salty, cheesy taste to your sauce.
Another option is to use Gruyere rinds, which can be very hard, but they pack a ton of flavour. Gouda rinds are also edible, although it is recommended to remove about half a centimetre of the rind first as the outer layer can be quite tough. If you're looking for a stronger flavour, washed-rind cheeses like Limburger can be used, but some may find the taste too overpowering. Blue cheese, Alpine cheeses, and Tomme cheeses are also recommended by experts, although some say Tomme rinds can be bitter.
For a softer cheese option, Brie rinds are edible and can be added to pasta sauces for a creamy texture and mild flavour. Overall, there are many types of cheese rinds that can be used in pasta sauces, each contributing its unique flavour and texture to enhance your dish.
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How to use the rind after cooking
After cooking with a cheese rind, you can discard it—but remember to stir your dish while the rind is cooking to ensure that its flavor is evenly incorporated. However, you can also save it for future use. Rinds can be stored in the fridge or freezer, either in a jar, a zip-top bag, or wrapped in parchment paper and placed in a Tupperware container. They will keep in the fridge for up to six months and in the freezer for up to 18 months.
Once you've collected four to five rinds, you can make Parmigiano Reggiano broth. To do this, place the rinds in a stockpot with an olive-oil-browned onion and a halved head of garlic. If you have any celery, carrot, or fennel, add those too. Fill the pot with a couple of quarts of water, a handful of peppercorns, and woody herbs like thyme, oregano, or rosemary. Simmer the broth until it's reduced and flavorful, then strain it. You can then stir the broth into cooked pasta or beans, or sip it as-is.
You can also infuse olive oil with your leftover rinds. Place the rinds in an airtight jar or bottle and cover them with good-quality extra virgin olive oil. Allow the oil to infuse in a cool, dark place for a few days, then enjoy it on salads or as a finishing oil for pasta.
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Frequently asked questions
You can add cheese rind to pasta sauce to enhance the flavour. Simply add the rind to your sauce and let it simmer for at least 30 minutes, stirring occasionally. Remove the rind before serving.
Parmesan rinds are a popular choice for pasta sauce as they add a nutty, salty flavour. If you are using real Parmigiano-Reggiano, the rind is 100% edible as there is no coating or wax. If you are using imitation Parmesan, check for wax in the rind and avoid using it if there is any.
For the best results, let the rind cook for at least 30 minutes and up to several hours. This will allow the rind to soften and break down, releasing its flavour into the sauce.
