Andy Montoya
Parmesan cheese rinds are the hardened outer layer of the cheese, formed during the ageing process. While edible, they can be too tough to chew. However, they are packed with flavour and can be added to soups, sauces, stocks, and stews to enrich their taste. They can be stored in the freezer for future use.
| Characteristics | Values |
|---|---|
| Edibility | Technically edible, but toughened texture makes it hard to slice or grate |
| Flavor | Rich, salty |
| Use cases | Soups, stocks, sauces, beans, risotto, pasta, gnocchi, pizza, salads, broths |
| Storage | Can be stored in the fridge for a few months or in the freezer for up to 6 months |
| Purchase | Can be purchased at the deli or cheese counter of a local grocery store or cheese shop |
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What You'll Learn
Parmesan rinds are packed with flavour
You can buy Parmesan rinds at the deli or cheese counter of your local grocery store or cheese shop. Anywhere they are cutting smaller pieces of Parmesan from a large wheel, rinds may be for sale. You can also save your own rinds at home. They will last for a few months in a zipper-lock bag in the fridge, but they can be stored practically indefinitely in the freezer.
When you're ready to use a rind, throw it into a broth or stock for a subtle burst of rich cheesiness. You can also add it to a pot of soup, where it will slowly rehydrate and become more pliable as it cooks, but it won't fall apart. Let the rind cook for at least 30 minutes and up to several hours to get as much flavour as possible. Remember to stir the pot occasionally to ensure the flavour is evenly incorporated throughout the dish.
You can also add Parmesan rinds to sauces, like tomato sauce or ragù, to infuse them with flavour. They can even be added to risotto. Just make sure to remove the rind before serving, as you would a bay leaf or sachet of herbs.
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They can be used in soups, sauces, and risottos
Parmesan rinds are packed with flavour and can be used to enrich soups, sauces, and risottos. They can be added to dishes that cook slowly and have some excess liquid for the rind to steep in. The rind will slowly rehydrate and become more pliable as it cooks but won't disintegrate.
When making risotto, you can throw a rind into the pot of broth and let it cook for at least 30 minutes and up to several hours to infuse as much flavour as possible. Remember to stir the broth occasionally to ensure the flavour is evenly incorporated and that the rind isn't sticking to the bottom of the pot. Remove the rind before serving, just as you would a bay leaf.
You can also add Parmesan rinds to soups. Throw a chunk of rind into a pot of soup or stock and let it simmer. You can even use the rinds to make a flavourful Parmesan stock. Remove any leftover rind before serving. Parmesan rinds can also be added to tomato sauce or ragù to add a salty flavour and thicken the sauce.
If you don't have any leftover rinds, you can buy them at the deli or cheese counter of your local grocery store or cheese shop. You can also save your own rinds by storing them in a zip-top bag in the freezer, where they will last for several months.
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Parmesan rinds can be stored in the freezer
Parmesan rinds are a protective layer that develops on the outside of the cheese wheel as it ages. They are edible but can be too hard and tough to chew. Parmigiano Reggiano rinds are packed with flavour and can be used to enrich sauces, soups, stews, beans, broths, stocks, and more.
While it is not advisable to freeze cheese, you can store Parmesan rinds in the freezer. To do so, place the rinds in a zip-top bag and store them in your freezer, where they will be fine for up to six months. It is okay if they start to look a little dried out because they will instantly rehydrate when cooked.
You can also store Parmesan rinds in the refrigerator. Place them in an airtight container or wrap them in food-grade plastic film. Make sure the package is sealed tightly and not exposed to the air. Parmesan rinds stored in the refrigerator will keep their organoleptic features unchanged and ensure optimal preservation.
When you are ready to use a Parmesan rind, simply throw it into your dish and let it simmer. 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. Don't forget to stir the rind occasionally to ensure the flavour is evenly incorporated throughout the dish and to prevent it from sticking to the bottom of the pot. Once your dish is done cooking, fish out the rind before serving.
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They are edible but can be too tough to chew
The rind of Parmesan cheese is a natural part of the cheese-making process. It is the edge of the cheese that dries out and hardens over time. While the rind is technically edible, it can become too tough to chew due to its hardened and toughened texture, which makes it difficult to slice or grate. However, it is packed with flavour and can be added to dishes to enrich their taste.
Parmesan rinds can be used to add flavour to soups, stocks, sauces, and beans. They can be thrown into broths and stocks to impart a subtle burst of rich cheesiness. For example, when making risotto, a rind can be added to the simmering broth to infuse the flavour. Similarly, they can be added to tomato sauce, ragù, or soup and left to simmer, adding a salty flavour and thickening the dish.
To use Parmesan rinds, it is recommended to cook them for at least 30 minutes and up to several hours to extract as much flavour as possible. The rinds should be stirred occasionally to ensure even flavour incorporation and prevent sticking to the pot. Once the dish is done cooking, the rind should be removed before serving, similar to a bay leaf or herb sachet.
While Parmesan rinds can be purchased from delis or cheese counters, it is also common to save leftover rinds for future use. They can be stored in a zipper-lock bag in the refrigerator for a few months or in the freezer for longer periods.
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You can buy them from a deli or cheese shop
Parmesan cheese rinds are packed with flavour and can be used to enrich sauces, soups, stews, broths, stocks, and more. They can be added to dishes that cook low and slow and have some excess liquid for the rinds to steep in. The rind will slowly rehydrate and become more pliable as it cooks but won't disintegrate. It should be removed before serving, like a bay leaf.
If you don't have any leftover rinds at home, you can buy them from a deli or cheese shop. They are often sold at the cheese counter of your local grocery store or cheese shop. Anywhere they are cutting smaller pieces of Parmesan from a large wheel, rinds may be available for purchase. For example, Whole Foods sells just the rind from the big parm wheels they cut from for adding to soups.
You can also build your own stock of rinds by saving them at home. Parmesan rinds will last for a few months in a zipper-lock bag in the fridge, but they can also be stored in the freezer, where they will keep almost indefinitely.
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Frequently asked questions
Parmesan cheese rind is the hardened outer layer of the cheese that forms as the cheese ages.
Yes, Parmesan cheese rind is edible. However, due to its toughened texture, it can be difficult to slice or grate.
Parmesan cheese rind can be used to add flavour to dishes such as soups, sauces, beans, risottos, and stews. It can be simmered in the dish for at least 30 minutes to infuse its flavour.
Parmesan cheese rind can be stored in a zip-top bag in the refrigerator or freezer. It will last for a few months in the refrigerator and much longer in the freezer.
