Randy Chandler
Adding cheese rind to soup is a great way to add extra flavour to your dish. The rind can be simmered in soups, sauces, broths, and stocks, imparting its flavour as it slowly breaks down. Parmigiano-Reggiano, Grana Padano, and Pecorino Romano are all examples of cheeses whose rinds can be used in soups. The rind will soften and release flavour as it cooks, and it is removed before serving. The softened rind can be eaten or discarded. To store cheese rinds for later use, they can be kept in an airtight container in the freezer.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan, Parmigiano Reggiano, Grana Padano, Pecorino Romano |
| When to add the rind | When the soup is simmering |
| How long to leave the rind in | 45 minutes to 2 hours |
| Whether to remove the rind before serving | Yes |
| What to do with the rind after removing | Eat it or throw it away |
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What You'll Learn
How to use Parmesan rinds to make soup stock
Parmesan rinds are packed with flavour and can be used to make a delicious soup stock. Here's how to do it:
Firstly, collect your Parmesan rinds. You can buy them from some supermarket cheese counters and most speciality cheese shops, or you can collect them over time from blocks of Parmigiano-Reggiano. Look for the pin-dot "Parmigiano-Reggiano" lettering on the rind to ensure you're getting real Parmesan. Store the rinds in an airtight container in the freezer, where they will stay fresh indefinitely.
When you're ready to make your soup stock, take a large Dutch oven or heavy pot and heat some olive oil over a medium heat. Add an onion, cut into quarters, and half a head of garlic, and cook until lightly browned, which should take about 3 minutes. If you have any celery, carrot, or fennel, add those too. You can also add some woody herbs like thyme, oregano, or rosemary, and a handful of peppercorns.
Once your onion and garlic are browned, add your Parmesan rinds and 8-12 cups of water. Bring the water to a boil, then reduce to a simmer. Stir occasionally to prevent the cheese from sticking to the bottom of the pot. Continue to simmer until the broth is cloudy and strongly flavoured with Parmesan, which should take about 2.5 hours.
Finally, strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let the broth cool, then store it in the refrigerator for up to a week or in the freezer for up to 3 months. You can also add cooked pasta or beans to the broth, or simply sip it as-is. Enjoy!
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How to make gooey cheese rind snacks
Cheese rinds, especially those from Parmesan, can be used to make gooey snacks. Here is a step-by-step guide on how to make them:
Step 1: Collect and Store Cheese Rinds
The first step is to collect and store your cheese rinds. After finishing a wedge of firm cheese, such as Parmesan, pecorino, or Grana Padano, store the rinds in an airtight container in the freezer. Frozen rinds can be kept indefinitely and used whenever you need a cheesy boost in your dishes.
Step 2: Prepare the Rinds for Snacking
There are two ways to prepare the rinds for snacking:
- Simmering in a Dish: Add the frozen or fresh rinds directly to a simmering soup, sauce, or stew. The rinds will soften and become gooey, imparting their salty, umami flavor to the dish. Remove the softened rinds before serving and enjoy them as a tasty snack.
- Toasting the Rinds: If you prefer a crispier texture, you can toast the rinds directly. Place the frozen or fresh rinds on a stove burner or under a broiler for a few minutes until they soften and become gooey.
Step 3: Enjoy Your Gooey Cheese Rind Snack
Once your cheese rinds are softened and gooey, they are ready to be enjoyed as a snack. Spread them on a cracker or piece of toast, or simply eat them on their own. You can also sprinkle some herbs or spices on top for added flavor.
Tips and Variations:
- For a more substantial snack, spread the softened cheese rinds on a piece of bread and top with sliced vegetables or meats for a savory open-faced sandwich.
- If you're making a pasta dish, add the cheese rinds to the cooking water to infuse it with flavor. Then, use this water to cook your pasta, adding a subtle cheesy note to your dish.
- Create a simple cheese broth by simmering the rinds with onions, garlic, herbs, and water. This broth can be enjoyed on its own or used as a base for soups or stews.
So, the next time you finish a wedge of cheese, don't throw away those rinds. Instead, transform them into delicious gooey snacks that are packed with flavor!
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Which soups are best for cheese rinds
There are several soups that are perfect for adding cheese rinds to. Firstly, it is important to note that Parmesan rinds are the most commonly used in soups, but other cheeses such as pecorino, Grana Padano, and Pecorino Romano can also be used.
A simple way to use cheese rinds is to make a Parmesan broth. To do this, add about a pound of rinds to a stockpot with olive oil, an onion, and a head of garlic. You can also add vegetables like celery, carrots, and fennel. Fill the pot with water, add peppercorns and herbs, and simmer until the broth is flavorful. You can then add cooked pasta or beans, or simply sip the broth as is.
Another option is to add cheese rinds directly to your soup while it is simmering. The rind will soften and infuse the soup with flavor. You can remove the rind before serving or break it into small pieces. This method can be used in a variety of soups, including Minestrone Soup, which includes vegetables like tomatoes and green beans, legumes, and herbs.
Cheese rinds can also be added to chicken or tomato soup, coconut milk-based curries, stews, and vegetable or meat stocks. They are especially great in sweet corn-cob stock.
Remember to check if the cheese rind is edible and has not been waxed or treated. Also, freezing cheese rinds is a great way to store them for future use.
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How to make a Parmesan broth
Parmesan broth is a simple and forgiving dish that you can make differently every time. It is made using Parmesan rinds, which are the hard outer edges of a wheel of Parmigiano Reggiano cheese. These tough edges develop as the Parmesan ages and protect the softer cheese inside. Although they are dense and dry, they are packed with flavour, making them ideal for a Parmesan rind stock.
To make a Parmesan broth, you will need to collect and save your Parmesan rinds. You can buy these from a grocery store or cheese shop, or you can save them in an airtight container in the freezer until you have enough.
Once you have your rinds, you can make your broth on the stove or in an Instant Pot or other electric pressure cooker.
Stove method:
- Start by sautéing an onion and a whole head of garlic (with the top sliced off to expose the cloves) in olive oil until lightly browned.
- Then add the cheese rinds, a small handful of black peppercorns, and several herb sprigs.
- Cover the mixture with 2 1/2 quarts of cold water.
- Bring the liquid to a boil and then simmer the broth over low heat, uncovered or partially covered, for two hours until it tastes of Parmesan.
- Strain the solids and, if not using the broth right away, transfer it to an airtight container and store it in the refrigerator for up to one week or freeze for up to three months.
Instant Pot method:
- Follow the recipe above, but reduce the quantity of water to 8 cups.
- Use the pressure cook function, set on high pressure, to cook the broth for 30 minutes.
- Allow the pressure to release naturally for at least 20 minutes, then strain the broth into an airtight container and discard the solids.
You can add extra flavour to your broth with white wine, shallots, celery, carrots, red pepper flakes, mushrooms, seaweed flakes, or leeks.
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How long to simmer cheese rinds
When using cheese rinds in soup, it is recommended to simmer them for at least 30 minutes to extract as much flavour as possible. The longer the simmering time, the more flavour will be imparted to the soup. Simmering the cheese rinds for up to two hours is ideal, but this is not mandatory. The rinds can be added to the soup at the beginning of the cooking process and allowed to simmer along with the other ingredients.
Cheese rinds, especially from hard cheeses like Parmesan, are packed with flavour and can be used to enhance the taste of soups, stews, and stocks. The rinds are usually added at the beginning of the cooking process to allow the flavours to infuse into the liquid. The rinds can be left in the soup for the entire cooking time, or they can be removed before serving, depending on personal preference.
It is important to note that the texture of the cheese rind may become soft and gooey after simmering for an extended period, resulting in a "gooey blob" that some may find unappealing. However, this is perfectly safe to consume and can even be enjoyed as a snack on a cracker or piece of toast. Alternatively, the softened rinds can be stirred into the soup to add a thicker consistency.
When using cheese rinds in soup, it is recommended to experiment with different simmering times to find the desired flavour intensity and texture. Additionally, different types of cheese rinds may have varying strengths of flavour, so adjusting the simmering time accordingly can ensure a pleasant taste and mouthfeel in the final dish.
Overall, simmering cheese rinds for an extended period, up to two hours, will result in a more flavourful soup. However, even a shorter simmering time of 30 minutes can still impart a noticeable boost of salty, cheesy flavour to the dish.
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