Frederic Melton
Parmesan rinds are the hardened outer edges of Parmesan cheese that are often discarded. However, they are packed with flavour and can be used to enrich dishes such as soups, sauces, risottos, and stews. They can be stored in the refrigerator or freezer for future use, and when cooked, they slowly rehydrate and release their flavour into the dish. Some people even turn them into a snack by cutting them into small pieces and microwaving them until crispy.
| Characteristics | Values |
|---|---|
| Edibility | Technically edible but hard and tough to chew |
| Texture | Toughened, dried out and hard |
| Flavor | Rich, salty and packed with umami |
| Use cases | Soups, sauces, risotto, stocks, beans, broths, stews, ragù, tomato sauce, cheese sauce, pasta, gnocchi, pizza, bolognese, and more |
| Storage | Can be stored in a zip-top bag in the fridge for a few months or in the freezer for up to 6 months |
| Purchase | Can be purchased from a deli, cheese counter, or some grocery stores |
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What You'll Learn
Edibility
The rind of Parmesan cheese is the edge of the cheese that dries out and hardens over time as the cheese ages. It is created naturally during the cheese-making process and does not contain any wax or other sealants. While the rind is technically edible, its toughened texture can make it difficult to slice or grate, and it may be too hard to chew. However, it is packed with flavour and can be used to enhance various dishes.
When using Parmesan rinds in cooking, they are typically added to dishes that cook slowly and have some excess liquid for the rinds to steep in. The rind will slowly rehydrate and become more pliable as it cooks but will not disintegrate. It should be removed from the dish before serving, similar to how bay leaves or sachets of herbs are used and then discarded. Parmesan rinds are commonly used to add a subtle burst of rich, salty cheesiness to soups, stocks, broths, sauces, and risottos. They can also be used as a base for a flavourful Parmesan stock.
To use Parmesan rinds in soups, they can be added when the stock is added, allowing them to simmer and infuse their flavour into the dish. For tomato-based sauces, the rind can be added along with the chopped tomatoes and then removed before serving, adding depth to the sauce. In risotto, the rind can be added halfway through the cooking process and simmered with the broth, enriching the dish.
Another way to use Parmesan rinds is to cut them into small squares and microwave them to create Parmesan rind crisps. This process involves microwaving the rind pieces for about a minute, checking on them, and then microwaving for an additional 30 seconds or less. Allowing them to rest for around 10 minutes results in a crisp but not burnt snack. The longer the rinds sit, the crunchier they become. This method reduces food waste and provides a tasty treat.
Some people choose to save their Parmesan rinds for future culinary applications, storing them in the refrigerator or freezer in zipper-lock bags. This way, they can build a stash of rinds to use in their cooking whenever needed.
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Storage
Parmesan rinds are packed with flavour and can be used to enrich sauces, soups, stews, and more. They can be stored in a variety of ways to ensure their longevity and flavour.
Firstly, it is important to note that Parmesan rinds should not be thrown away as they have great culinary potential. The rind is a protective layer that develops on the outside of the cheese wheel as it ages. While it is technically edible, it can become too hard and tough to chew. However, when cooked, the rind slowly hydrates and becomes more pliable, adding a burst of rich, salty, cheesy, umami flavour to your dishes.
When storing Parmesan rinds for future use, there are several options:
- Refrigerator: Parmesan rinds can be stored in the refrigerator, ideally at a temperature ranging from 4 to 8°C. Place the rinds in an airtight container or zipper-lock bag to prevent them from drying out and absorbing other odours from the refrigerator. They will last for a few months in the fridge.
- Freezer: For longer-term storage, place the rinds in a zipper-lock freezer bag and store them in the freezer. This will preserve the rinds practically indefinitely without affecting their flavour or texture. When ready to use, simply remove the desired amount from the freezer and add it directly to your dishes.
- Vacuum-packed: If you purchase vacuum-packed Parmesan cheese, the rind can be stored in the refrigerator along with the cheese. Ensure that the package remains sealed and airtight, and do not expose it to air. Vacuum-packed Parmigiano Reggiano can be stored in the refrigerator for several months.
It is important to note that while some sources suggest freezing as an option, one source advises against freezing cheese. However, freezing appears to be a popular method for preserving Parmesan rinds, as it allows for quick and easy access to this flavourful ingredient whenever you need it.
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Use in soups
Parmesan rinds are the hard, dry outer edge of the cheese, which hardens over time but still contains a full flavour. They are packed with rich, umami flavour and can be used to add depth to broths, beans, soups, sauces, and risottos.
To use a Parmesan rind in soup, simply drop one or two rinds into a pot of simmering soup and let it cook for at least 30 minutes or up to a few hours. The rind will become soft and gooey, imparting flavour and thickness to the soup. If you like, you can remove the rind before serving and cut the softened cheesy bits into smaller morsels to stir back into the soup.
You can also make a Parmesan rind soup by heating broth and Parmesan rinds over high heat and letting it simmer until the rinds have melted. Then, discard any papers from the rinds and set them aside. In a separate pan, melt butter over medium-high heat and add onions and garlic, stirring until fragrant. Add flour and cook for another minute, then add the broth and Parmesan and stir until well blended. Adjust the seasoning, remove from the heat, and stir in milk. Serve with garnishes like croutons, herbs, and bacon, and top with freshly grated Parmesan.
You can store Parmesan rinds in a ziplock bag in the freezer for up to a year and use them straight from frozen.
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Use in sauces
Parmesan rinds can be used to add flavour to sauces, such as pasta sauces, meat sauces, and soups. They can be added to the sauce at the beginning of cooking and removed before serving. The longer the rind is left to simmer, the more flavour it will impart. Parmesan rinds can also be used to make a Parmesan broth, which can be added to sauces to impart a Parmesan flavour.
When using a Parmesan rind in a sauce, it is important to note that the rind will not melt, but it will soften and break down, releasing its flavour into the sauce. The rind adds a salty, nutty flavour and a silky consistency to the sauce.
To use a Parmesan rind in a meat sauce, add the rind with the wine and tomatoes, rather than with the soffritto, as it can burn when browning the meat. For a bechamel sauce, add the rind when making the roux, melting butter, and cooking flour over low heat. Remember to remove the rind before using the bechamel in another recipe.
When making a tomato sauce, you can also try boiling the rind in water, reducing the liquid, and then adding the remainder to the sauce. This method ensures that you extract as much flavour as possible from the rind, and it can be stored and added to multiple sauces.
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Use in risotto
The rind of Parmesan cheese is the outer layer of the cheese that forms during the aging process. It has a hard, dry texture and is usually a pale yellow or golden in color. The rind has a strong, pungent flavor that is a result of the cheese's aging process and the bacteria that develop on the surface. While the rind is not harmful to consume, it is typically removed before eating the cheese. However, it has a variety of culinary uses and can add flavor and depth to many dishes, especially risotto.
When making risotto, the Parmesan rind can be added at the beginning of cooking to impart a subtle, savory flavor. As the risotto cooks slowly and the broth is absorbed, the rind melts into the rice, adding a rich, umami taste. This is a great way to use up leftover rinds and elevate a simple risotto. The rind adds a depth of flavor that is hard to achieve otherwise.
To use the Parmesan rind in risotto, first, prepare the risotto as usual by sautéing onion or shallot in butter or olive oil, then adding Arborio rice and toasting it briefly. Next, add a small piece of the Parmesan rind to the pot, along with your choice of broth (chicken, vegetable, or mushroom broth work well). The size of the rind can vary depending on how strong you want the flavor to be and how much broth you are using. Generally, a 2- to 3-inch piece of rind is sufficient for a standard risotto recipe.
As the risotto cooks and absorbs the broth, the Parmesan rind will slowly melt, releasing its flavorful compounds into the dish. Stir the risotto frequently and continue adding broth as needed until the rice is tender and creamy. Before serving, remove the Parmesan rind and discard it. Finally, stir in grated or shaved Parmesan cheese to taste, and season with salt and pepper as needed.
Using Parmesan rind in risotto adds a unique, savory flavor that is hard to replicate with other ingredients. It is a great way to reduce waste and make use of a product that is often discarded. With this simple addition, your risotto will gain a depth of flavor that will impress any dinner guest. So, the next time you have a Parmesan rind leftover from another recipe, don't throw it away—use it to elevate your risotto to the next level!
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Frequently asked questions
The rind of Parmesan cheese is the protective layer that develops on the outside of the cheese wheel as it ages.
Yes, the rind of Parmesan cheese is edible. However, due to its toughened texture, it can be difficult to slice or grate.
Parmesan cheese rinds are packed with flavour and can be used to enrich soups, sauces, risottos, and more. They can also be cut into small pieces and microwaved to make crispy snacks.
You can often find Parmesan cheese rinds for sale at the deli or cheese counter of your local grocery store or cheese shop. Some stores also sell cheese rinds by themselves.
Parmesan cheese rinds can be stored in a zipper-lock bag in the fridge for a few months or in the freezer for up to six months.
