Frederic Melton
Hard cheese rinds, such as those from Parmesan, pecorino, and Grana Padano, are packed with flavour but can be too tough to bite into or grate. However, there are many ways to use them in cooking. One option is to cut the rinds into large pieces, bag them, and freeze them for future use in soups, stews, sauces, stocks, beans, and more. When cooking, simply add a piece of rind as you would a bay leaf, removing it before serving. Alternatively, hard cheese rinds can be toasted over a flame or in the oven and used as a topping for soups and salads.
| Characteristics | Values |
|---|---|
| Edibility | Most cheese rinds are edible. |
| Taste | Some rinds have a more concentrated flavour than the interior cheese. |
| Texture | Some rinds are too hard to bite into or grate. |
| Storage | Rinds can be stored in the freezer for up to 6 months. |
| Use Cases | Rinds can be used in soups, stews, stocks, sauces, pasta, risotto, toasted as a snack, or infused in oil. |
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What You'll Learn
Freeze rinds to add to soups, stews, and sauces
Don't toss those hard cheese rinds into the bin! Freeze them and use them to add a burst of flavour to your soups, stews, and sauces.
Cheese rinds, especially those from aged cheeses like Parmesan, are loaded with rich, umami flavours. The ageing process causes the cheese to develop a tough, waxy outer shell, and this rind is where the flavours of the cheese become concentrated.
To freeze your rinds, place them in an airtight container or a zip-top bag and store them in the freezer. They can be kept for up to a year, and you can use them straight from frozen.
When you're ready to use them, simply drop a rind or two into your pot of soup, stew, or sauce. You can also add them to broths, stocks, or pasta sauces. Let the mixture simmer for at least 30 minutes or up to a few hours to allow the flavours to infuse. The rind will soften and impart its flavour as it cooks, but it won't completely disintegrate, so be sure to remove it before serving.
You can also cut the softened cheesy bits into smaller pieces and stir them back into the dish to enjoy as tiny cheesy dumplings. So, go ahead and give those hard cheese rinds a second life by freezing and repurposing them to enhance your culinary creations!
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Toast rinds to add to soups and salads
Hard cheese rinds, such as Parmesan, pecorino, or Grana Padano, can be too hard to bite into, but they are still edible and packed with flavour. Toasting hard cheese rinds is a great way to add texture and flavour to soups and salads.
To toast hard cheese rinds, you can use a stove burner or a broiler. Simply hold the cheese rind over a stove burner, as you would with a marshmallow, until toasted to your liking. Alternatively, place the rinds under a broiler for a few minutes until toasted.
The toasted rinds can be crumbled or chopped into small pieces and used as a topping for soups and salads. The toasted rinds add a crunchy texture and a boost of flavour to your dish.
For soups, you can also use the toasted rinds as croutons. Float a few toasted rind croutons on your soup for a unique and tasty garnish.
In addition to soups and salads, toasted hard cheese rinds can be used in other dishes. For example, you can sprinkle them over pasta dishes or use them as a topping for crackers or toast.
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Use rinds to make flavoured oils
Hard cheese rinds can be used to make flavoured oils. Parmesan, pecorino Romano, and Grana Padano rinds are commonly used for this purpose due to their strong flavour. To make flavoured oil, rinse and dry the rind, then place it in a jar with enough olive oil to cover it. Allow the mixture to steep for a few hours or days, depending on the desired strength of the flavour. The oil can then be strained and used for cooking, as a dipping sauce, or as a base for a vinaigrette.
It is also possible to make flavoured oil by melting hard cheese and separating the fat, also known as "gheese". This can be done by frying shredded cheese in a cast-iron pan or melting a block of cheese in the microwave. The fat can then be stored and used for cooking, although it may have a low smoking point.
When using hard cheese rinds to make flavoured oils, it is important to remove any wax or other coverings from the rind before adding it to the oil. It is also possible to add herbs and aromatics such as thyme, rosemary, or garlic to the oil for additional flavour.
Hard cheese rinds can also be used in other ways, such as adding them to soups, stocks, or risottos to enhance flavour. They can also be toasted and used as a topping for soups or salads.
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Make parmesan broth
Parmesan broth is a rich and flavourful liquid that can be used as an alternative to chicken or vegetable broth. It can be used as a base for soups, stews, risottos, and pasta.
To make parmesan broth, you will need to save your parmesan rinds. You can store them in an airtight container in the freezer until you have enough to make broth. When you are ready to make the broth, clean the rinds by rinsing them and trimming off any mouldy or questionable bits. You can then chop the rinds into small pieces.
In a large pot, heat some oil over medium heat. Once the oil is hot, add some aromatics such as onion, garlic, celery, and carrots. Cook until the vegetables are softened and lightly browned. You can also add herbs and spices such as thyme, rosemary, bay leaves, and peppercorns.
Place the parmesan rinds in a cheesecloth and secure it with kitchen twine. This will make cleanup easier, as the cheese from the rinds can stick to the pot. Add the cheesecloth with the rinds to the pot and pour in enough water to cover the rinds and vegetables. Bring the liquid to a boil and then reduce the heat to a simmer. Simmer the broth for 2-4 hours, stirring occasionally, until it has reduced by about half and tastes like parmesan.
Once the broth is done, let it cool and then strain it through a fine-mesh sieve to remove any solid pieces. You can then store the broth in an airtight container in the refrigerator for up to a week or freeze it for up to three months.
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Eat them
Most cheese rinds are edible and can be enjoyed in a variety of ways. The best way to eat them is to taste them alongside the cheese, to see how they balance each other. You can also pair them with different foods and drinks, such as bread, crackers, fruits, nuts, honey, wine, beer, or cider. For example, you can grate some truffle pecorino rind over roasted vegetables or melt some Testun al Baralo rind into a cheese sauce.
Hard cheese rinds, like Parmesan, are best for toasting. You can grill them, drizzle them with honey, cut them into thin strips, and sauté them with garlic, olive oil, and vegetables. You can also deep fry them, turn them into low-carb croutons, or pop them in the microwave.
Some people may not enjoy the texture of hard cheese rinds, which can be too tough to chew. In this case, it is better to use them for cooking, as their firmness could almost break a tooth. You can add hard cheese rinds to soups, stews, sauces, or stocks to enhance the flavour. They can also be used to infuse olive oil, which can then be used as a dipping sauce or salad dressing.
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