Kamil Perry
Parmigiano-Reggiano is an aged cheese that develops a tough, waxy outer shell as it matures. The rind is completely edible, but it can be too hard and tough to chew. It has a much tougher texture than the interior cheese, and the aged flavours are much more concentrated, making it a literal flavour explosion. If you want to remove the rind from Parmesan cheese, you can use a grater or a knife to scrape off the outer layer. The rind can be reused in cooking, adding flavour to soups, sauces, and stews. It can also be cut into cubes and fried, baked in the microwave, or blended and added to meatballs.
| Characteristics | Values |
|---|---|
| How to identify the rind | Look for the rind line, usually about half a centimeter (or a quarter inch) in from the edge, though this can vary depending on age and storage. The dark outer layer is dry and hard. |
| How to remove the rind | Use a grater or scrape it off with a knife until the engraving is removed. |
| What to do with the rind | The rind can be cooked and added to soups, stews, sauces, and pasta dishes for extra flavor. It can also be softened in milk and used in meatballs, focaccia, and sandwiches. |
| How to store the rind | Store the rind in an airtight container in the freezer or fridge until ready to use. |
Explore related products
What You'll Learn
How to identify the rind
Parmesan rinds are formed naturally as the cheese ages and dries in temperature- and humidity-controlled rooms. The rind is the hard, dry outer layer of the cheese and can be identified by its tough texture and waxy appearance. It is edible but can be too hard and tough to chew.
To identify a Parmesan rind, look out for the pin-dot "Parmigiano-Reggiano" lettering on the surface. This will confirm that it is a real Parmesan rind, as opposed to wax or another sealant. By law, Parmigiano-Reggiano must mature for at least 12 months, so you can also identify a Parmesan rind by looking at the date. A 12-month-old Parmesan will be pliable, while a 24-month Parmesan is more common and will have a crystalline texture and a nutty flavor. A 36-month Parmesan will have an especially strong flavor.
Once you have identified a Parmesan rind, you can store it in the freezer and use it to add flavor to soups, stews, beans, sauces, and risottos.
How Long Does Kraft Parmesan Cheese Last?
You may want to see also
Grating, scraping or cutting the rind
Parmigiano-Reggiano is an aged cheese, which means it has a tough, waxy outer shell from the air-drying process. The rind is completely safe to consume raw or cooked, although its texture is unappealing compared to the cheese. The first step to removing the rind is to identify it. The dark outer layer is dry and hard and is usually about half a centimeter (or a quarter of an inch) in from the edge, although this can vary depending on the age and storage of the cheese. The cheese will become tough and hard to grate, and the colour will shift from white to yellowish.
Once identified, the rind can be removed by grating, scraping, or cutting. Grating is an effective way to remove the rind and can be done with a standard grater or a microplane. The former is better for removing larger pieces of the rind, while the latter is ideal for a finer grate, resulting in a fluffy texture. Scraping with a knife is another way to remove the rind, and can be useful for more precise removal. Cutting the rind with a knife is also an option, and is a good method if you wish to create larger chunks or cubes for soups or frying.
After removing the rind, it is a good idea to rinse and dry it before use. The rind can then be added to dishes such as soups, stews, sauces, and risottos. It can also be boiled in water to create a flavoured liquid that can be added to dishes.
Parmesan Cheese: Carb-Friendly Superfood or Not?
You may want to see also
Storing the rind for future use
Parmesan rinds can be used to add flavour to soups, stews, beans, pasta dishes, and sauces. To store the rind for future use, you can throw it into a zip-top bag and place it in the freezer. It will be good to use for up to six months.
If you want to use the rind in a sauce, you can boil it in water and then reduce it to make liquid parmesan. You can then add this liquid to your sauce. You can also make parmesan rind tea by extracting liquid from the cheese solids by boiling the parmesan cheese rind in water.
If you are storing a block of parmesan cheese, it is advisable to store it in the refrigerator at a temperature ranging from 4 to 8°C. It is important to keep the cheese in an airtight container, such as a Tupperware box or a glass or plastic container, to prevent it from drying out and to keep it away from other foods to prevent it from absorbing other smells. You can also wrap the cheese in a wax cloth wrap or food-grade plastic film to allow it to breathe while still being covered.
Parmesan Cheese: Lactose-Free Superfood?
You may want to see also
Explore related products
Adding rind to soups, stews, sauces, etc
Parmesan rinds are loaded with rich, umami flavour. They can be added to soups, stews, sauces, and more to impart a savoury and nutty depth to the dish. The rind is completely safe to be consumed raw or cooked, although its texture is unappealing when raw.
To use a Parmesan rind in soups, stews, or sauces, simply toss the rind into the pot and let it simmer alongside the other ingredients. It is recommended to let the rind cook for at least 30 minutes and up to several hours to unleash as much flavour as possible. Be sure to stir the pot occasionally to ensure that the flavour is evenly incorporated throughout the dish and that the rind is not sticking to the bottom of the pot.
The rind will become malleable in the heat, but it won't completely disintegrate, so be sure to remove it from the pot before serving. If the rind has softened, you can cut it into smaller pieces and stir them back into the pot to enjoy as tiny Parmesan rind dumplings.
You can also make Parmesan broth by simmering the rinds in water with aromatics such as onion, garlic, and bay leaves. This broth can be used as a vegetarian alternative to chicken or vegetable broth in recipes.
If you want to add Parmesan flavour to a dish without adding the rind directly, you can create a liquid Parmesan by boiling the rind in water and then reducing the liquid. This liquid can be stored and added to sauces or used to cook other ingredients.
To store Parmesan rinds for future use, wrap them in plastic or place them in a zip-top bag and store them in the freezer. They will keep indefinitely in the freezer and can be used straight from frozen.
The Smoky Side of Parmesan Cheese
You may want to see also
Frying, grilling or baking the rind
Frying, grilling, or baking Parmesan rinds can add a rich, salty, and funky flavor to your dishes. The rind of Parmigiano-Reggiano, an aged cheese, has a much tougher texture than the interior cheese due to the air-drying process. However, it is completely safe to consume, either raw or cooked.
When frying, grilling, or baking the rind, it is important to note that the texture of the rind may become unappealing. To mitigate this, it is recommended to cook the rind for at least 30 minutes and up to several hours to unlock as much flavor as possible. During the cooking process, remember to stir the rind occasionally to ensure that the flavor is evenly distributed throughout the dish and to prevent sticking to the cooking surface.
The cooked rind can be added to various dishes, such as soups, stews, beans, and pasta. For example, if you are making risotto, you can throw the rind into the simmering broth for added flavor. The rind can also be used in broths and stocks, providing a subtle burst of rich cheesiness to your dishes.
Remember, the Parmesan rind is a flavor jackpot, so don't throw it away! Instead, store it in a zip-top bag in your freezer for future culinary adventures.
The Secret to Grated Parmesan Cheese Perfection
You may want to see also
Frequently asked questions
You can identify the rind of a Parmesan cheese wedge by looking for visual clues, such as changes in texture, colour, and loft. The rind line is usually about half a centimeter (or a quarter inch) in from the edge, and the dark outer layer is dry and hard. The grated cheese will also look hard, dried out, straight, and waxy, with a shift in colour from white to yellowish.
To remove the rind from Parmesan cheese, you can use a grater or a knife to scrape off the outer layer until the engraving is removed.
Instead of throwing away the leftover Parmesan rinds, you can store them in an airtight container in the freezer for future use. They can be added to soups, stews, sauces, and pasta dishes to enhance flavour. You can also soften them in milk and use them in recipes like meatballs, focaccia, sandwiches, and fried treats. Additionally, baking or frying the rinds can create a crunchy texture similar to cheese chips.
