Andy Montoya
Parmesan cheese rind is edible and packed with flavour. It is formed naturally during the cheesemaking process and is just dried cheese that hardens on the exterior of the wheel as it ages. It can be used to enrich sauces, soups, stews, and more. However, it can become too hard and tough to chew. So, how can you use Parmesan cheese rind in your cooking?
| Characteristics | Values |
|---|---|
| Edible | Yes |
| Texture | Hard and tough to chew |
| Flavor | Salty, nutty, earthy, funky, and slightly sweet |
| Use | Can be used to enrich sauces, soups, stews, risottos, broths, beans, etc. |
| Storage | Should be stored in an airtight container in the fridge or freezer |
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What You'll Learn
Parmesan rinds are edible
To use a Parmesan rind, simply drop one or two into a pot of simmering soup, tomato sauce, risotto, or beans. You can also make Parmesan broth by simmering the rinds with water and aromatics such as onion, garlic, and bay leaves. The rinds will soften in the heat, releasing their flavor, but they won't completely disintegrate, so be sure to remove them from the pot before serving. You can also cut the softened cheesy bits into smaller pieces and stir them back into the dish.
It is recommended to store leftover Parmesan rinds in an airtight container in the fridge or freezer until you're ready to use them. This way, you can avoid wasting them and get the most out of your Parmesan purchase.
When cooking with Parmesan rinds, it's important to remove them from the dish before serving. While they are edible, they may be too hard and tough to chew, especially after they have released their flavor into the dish. So, while you can technically eat them, it's advisable to use them solely for flavor enhancement and then discard or reuse them in another dish.
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They add flavour to soups
Parmesan rinds are edible and packed with flavour. They are formed naturally during the cheesemaking process and are just dried cheese that hardens on the exterior of the wheel as it ages. They are an excellent way to add depth to soups, broths, beans, sauces, stews, and more.
To use a Parmesan rind to add flavour to your soup, simply drop a rind or two into a pot of simmering soup. Allow it to simmer and do its magic for at least 30 minutes, or even a few hours. The rind will soften in the heat, releasing its earthy, salty, nutty, funky, and slightly sweet notes into your soup. It will also help to thicken the soup and give it a silky consistency. Just remember to remove the rind before serving.
You can also use Parmesan rinds to make a delicious and savoury Parmesan broth. Use about one pound of rinds (roughly five or six pieces) to eight cups of water, along with aromatics such as onion, garlic, and bay leaves. Simmer gently, and the rinds will soften and impart their flavour into the broth. You can then use this broth as a base for your soup or in any other recipe that calls for broth.
If you're making a risotto, you can also add a Parmesan rind after it's about halfway done cooking. Let it simmer and stir, adding more broth as needed. The rind will add a savoury richness to your risotto.
So, the next time you're slowly working your way through a block of Parmesan, don't throw away that hard, dry outer rind. Instead, save it to add a burst of flavour to your next soup or risotto!
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They can be used to make broth
Parmesan rinds are edible and packed with flavour. They are formed naturally during the cheesemaking process and are just dried cheese that hardens on the exterior of the wheel as it ages. While it can be too tough to chew on its own, it is perfect for adding to dishes like soups, sauces, and risottos.
One way to use Parmesan rinds is to make a broth. This is a great way to add depth of flavour to your dishes and is a satisfying vegetarian alternative to chicken or vegetable broth. To make a Parmesan broth, you'll need about one pound of rinds (roughly five or six pieces) for every eight cups of water. You can also add aromatics such as onion, garlic, and bay leaves to enhance the flavour.
Place all the ingredients in a pot and let it simmer on low heat for at least 30 minutes or up to a few hours. The heat will slowly soften the rinds, releasing their earthy, salty, nutty, funky, and slightly sweet notes. It will also help to thicken the broth and give it a silky consistency. Be sure to remove the rinds from the pot before serving, as they won't completely disintegrate.
You can also cut up the softened rinds into small pieces and stir them back into the broth for tiny Parmesan dumplings. This broth can then be used as a base for soups, stews, or any other dish that calls for a savoury, umami boost.
If you don't have enough rinds to make broth right away, you can store them in an airtight container or ziplock bag in the fridge or freezer until you're ready to use them.
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They can be added to risotto
Parmesan cheese rinds are edible and packed with flavour. They are formed naturally during the cheesemaking process and are just dried cheese that hardens on the exterior of the wheel as it ages. The rinds can be added to a variety of dishes to enrich their flavour, including risottos.
To add Parmesan cheese rinds to your risotto, put the rinds into the risotto pot after it's halfway done cooking. Then, let everything simmer as you stir and add more broth. Remember to remove the rinds before serving.
The rinds add a salty, earthy, nutty, and slightly sweet flavour to the risotto. They also help to thicken the dish and give it a silky consistency. You can also cut the softened cheesy bits into smaller morsels and stir them back into the risotto to enjoy as tiny Parmesan rind dumplings.
You can store leftover Parmesan rinds in an airtight container in the fridge or freezer until you're ready to use them.
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They are formed naturally
Parmesan rinds are formed naturally during the cheesemaking process. They are not sealed with wax or other sealants, unlike many other hard cheeses. Instead, the rind is a protective layer that forms on the outside of the cheese wheel as it ages. The rind is simply dried cheese that hardens on the exterior of the wheel as it ages in temperature- and humidity-controlled rooms. To meet the legal requirements set by the Italian government, Parmigiano-Reggiano must mature for at least 12 months. Most blocks that you find in stores in the US have been aged for 24 to 36 months, which gives them their characteristic nutty flavor and crystalline texture.
The rinds are perfectly edible, though they can become too hard and tough to chew. They are packed with flavour and can be used to enrich sauces, soups, stews, and more. They can be added to dishes like risotto, Bolognese, tomato sauce, or beans to impart a salty, earthy, nutty, and slightly sweet flavour. The rinds can also be used to make Parmesan broth, a vegetarian alternative to chicken or vegetable broth.
To use Parmesan rinds in cooking, simply drop a rind or two into a pot of simmering liquid. The gentle heat will slowly soften the rind, releasing its flavour. The rind will also help to thicken the dish, giving it a silky consistency. It is important to remove the rind from the pot before serving, as it will not completely disintegrate. However, you can cut the softened cheesy bits into smaller morsels and stir them back into the dish to enjoy as tiny Parmesan rind dumplings.
You can store leftover Parmesan rinds in an airtight container in the fridge or freezer until you're ready to use them. This way, you can make the most of your Parmesan purchase, as you're paying for the rind as well as the cheese!
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Frequently asked questions
Yes, Parmesan rinds are edible and packed with flavour.
Parmesan rinds can be added to soups, stews, sauces, and risottos to add a salty, nutty flavour. They can also be used to make a Parmesan broth.
Parmesan rinds are a great way to add flavour to a dish without wasting any part of the cheese. They can also help to thicken soups and sauces.
Parmesan rinds should be removed from the dish before serving, as they are too hard and tough to chew.
Parmesan cheese rinds can be stored in an airtight container in the fridge or freezer until you are ready to use them.
