Frederic Melton
Parmesan cheese rinds are a flavourful addition to soups, sauces, and stews. They are formed naturally during the cheesemaking process and are edible, unlike the rinds of many other hard cheeses, which are often coated in wax or other sealants. Parmesan rinds are dried cheese that hardens on the exterior of the wheel as it ages. They can be stored in the freezer and added to dishes to impart a subtle burst of rich, nutty, salty, and umami flavour.
| Characteristics | Values |
|---|---|
| Edibility | Parmesan rinds are edible |
| Composition | The rind is formed naturally during the cheesemaking process and is made of dried cheese |
| Wax or sealants | Parmesan rinds do not contain wax or other sealants |
| Flavor | Parmesan rinds are rich in flavor and can be used to enrich sauces, soups, stews, and more |
| Storage | Parmesan rinds can be stored in a ziplock bag in the freezer for up to 1 year |
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What You'll Learn
Parmesan rinds are edible
While the rind is edible, it can become too hard and tough to chew. However, this does not mean it should be discarded. Instead, it can be used to enrich sauces, soups, stews, and more. The rind can be added to a pot of simmering soup, Bolognese, tomato sauce, risotto, or beans to impart its flavour. It can also be used to make Parmesan broth, a vegetarian alternative to chicken or vegetable broth.
To use Parmesan rinds, simply drop one or two into a pot of simmering liquid and let it cook for at least 30 minutes or up to a few hours. The gentle heat will slowly soften the rind, releasing its flavour and aroma. The softened cheesy bits can be cut into smaller pieces and stirred back into the dish. The rind will not only add flavour but also help to thicken and add body to thin and brothy soups.
It is recommended to save leftover Parmesan rinds in a ziplock bag in the freezer for up to 6 months to 1 year. This way, you can accumulate enough rinds to make a delicious broth or add flavour to your dishes without having to buy a new block of Parmesan each time.
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They are dried cheese formed naturally during the ageing process
Parmesan rinds are formed naturally during the ageing process. They are dried cheese that hardens on the exterior of the wheel as it ages in temperature- and humidity-controlled rooms. Parmigiano-Reggiano, the technical name for Parmesan cheese, must mature for at least 12 months to meet the legal requirements set by the Italian government. Most blocks that are sold in stores in the US have been aged for 24 to 36 months, which gives them their characteristic nutty flavour and crystalline texture.
The ageing process results in a hard, dry outer rind that is packed with rich, nutty, salty, and umami flavours. While the rind can be too tough to chew, it can be added to dishes like soups, broths, stews, sauces, and risottos to infuse them with flavour. The rind slowly softens as it simmers in the dish, releasing its flavours and adding a silky consistency to the dish.
To use Parmesan rinds in cooking, they can be stored in a ziplock bag in the freezer for up to 6 months to a year. When added to a dish, the rinds need to cook for at least 30 minutes to a few hours to fully release their flavours. The softened cheesy bits can be cut into smaller pieces and stirred back into the dish.
Parmesan rinds are a valuable ingredient, adding depth of flavour and richness to various dishes, and are well worth saving instead of discarding.
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Parmesan rinds are packed with flavour
The key to unlocking the flavour trapped in these hard and chewy shells is gentle heat. The heat slowly softens the rind, drawing out the earthy, salty, nutty, funky, and slightly sweet notes characteristic of Parmesan cheese. The softened cheesy bits can be cut into smaller morsels and stirred back into the dish, adding texture and flavour.
There are numerous ways to incorporate Parmesan rinds into your cooking. They can be added to broths, stocks, and soups to impart a subtle burst of rich, savoury, and nutty depth. For example, they pair well with dried beans, chicken noodle soup, or bolognese. They can also be used to make a Parmesan broth, a vegetarian alternative to chicken or vegetable broth, perfect for serving with pasta or risotto.
Additionally, Parmesan rinds can be added to risotto while it's cooking, infusing flavour into every grain of rice. They can also be used to enrich sauces, such as tomato sauce, or added to dishes like Bolognese to enhance their flavour. Parmesan rinds can even be grated over pasta, gnocchi, or pizza to add a savoury, nutty kick.
So, the next time you find yourself with a leftover Parmesan rind, don't throw it away! Instead, store it in a zip-top bag in the freezer and add it to your dishes to unlock a flavourful surprise.
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They can be used to enrich sauces, soups, stews and more
Parmesan rinds are edible and can be used to add a rich, savoury, nutty, and umami flavour to your dishes. They are formed naturally during the cheesemaking process and are simply dried cheese that hardens on the exterior of the wheel as it ages.
You can use them to enrich sauces, soups, stews, and more. For example, you can add a few rinds to your broth of choice when making risotto to infuse flavour into every grain of rice. You can also add them to dried beans, brothy, vegetal soups, chicken noodle soup, bolognese, or tomato sauce. If you're making a soup or stew, simply drop a Parmesan rind or two into the pot and let it simmer for at least 30 minutes or up to a few hours. The gentle heat will slowly soften the rind, releasing all the nutty, salty, and funky flavours. The rind will also help to thicken and add body to your dish.
You can also make Parmesan broth by simmering about one pound of rinds (roughly five or six pieces) with eight cups of water, onion, garlic, and bay leaves. This broth can be used as a vegetarian alternative to chicken or vegetable broth in recipes.
You can store leftover Parmesan rinds in a ziplock bag in your freezer for up to one year. They will come in handy the next time you want to add a burst of rich, cheesy flavour to your dishes!
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Rinds can be stored in the freezer for up to a year
Parmesan rinds are formed naturally during the cheesemaking process. They are the dried, tough, waxy outer shell that develops as the cheese ages. The rind is just dried cheese that hardens on the exterior of the wheel as it ages in temperature- and humidity-controlled rooms.
While the rind is edible, it can become too hard and tough to chew. However, it is packed full of flavour and can be used to enrich sauces, soups, stews, and more. You can throw it into simmering soups, stews, beans, and pasta dishes for an extra kick of salty, cheesy, funky flavour.
To store your parmesan rinds, keep them in an airtight container in the fridge until you are ready to use them. You can also keep a stash of Parmesan rinds in a ziplock bag in your freezer for up to a year. This way, you can save up four to five rinds and once you have about 10 ounces, you can make a broth.
So, the next time you're slowly whittling down a block of Parmigiano-Reggiano, remember to save those rinds! They're a flavour jackpot that you can use to add a savoury, nutty depth to your favourite dishes.
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Frequently asked questions
Yes, Parmesan rinds are edible and can be consumed without any harm.
Parmesan cheese rind is made of dried cheese that hardens on the exterior of the wheel as it ages.
Yes, Parmesan cheese rinds are often used in cooking to add flavour to dishes such as soups, sauces, and risottos.
You can store Parmesan cheese rinds in a ziplock bag in the freezer for up to 6 months to 1 year.
Yes, it is recommended to remove the rind from the pot before serving the dish as it will not completely disintegrate.
