Kamil Perry
Parmesan cheese is a delicious and versatile ingredient, but what can you do with the hard ends that are often too difficult to grate? Fortunately, there are several ways to use up these remnants and infuse your dishes with flavour. From grating the ends into sauces and soups to softening them in liquids for a chewy texture, these suggestions will ensure you get the most out of your Parmesan cheese. You can also use them to flavour dishes like risotto, steamed artichokes, and pasta. If you're feeling creative, try making Parmesan broth or infusing olive oil with the hard ends for unique culinary creations. With a little imagination, you can transform these once-discarded pieces into something truly special.
What to do with hard ends of Parmesan cheese
| Characteristics | Values |
|---|---|
| Eat it | If the hard ends of Parmesan cheese are too tough to chew, grate the cheese and add it to dishes like pasta, gnocchi, pizza, risotto, soups, stews, beans, and pasta dishes. |
| Revive it | Wrap the cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Alternatively, wrap it in a wet cheesecloth and wring it out. |
| Freeze it | Store the hard ends of Parmesan cheese in a zip-top bag in the freezer for up to 6 months. |
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What You'll Learn
Revive dried-out Parmesan with a damp paper towel
If your Parmesan cheese has dried out and become difficult to grate, there are several methods you can use to revive it. One popular method is to wrap the cheese in a damp paper towel, cloth napkin, or cheesecloth, then place it in a resealable plastic bag and chill it for a day. After removing it from the refrigerator, take off the damp wrapping and store the cheese in the bag—it should now be softer and easier to grate.
Another option is to grate the dried cheese and add it to dishes such as soups, stews, sauces, or biscuits. You can also try melting the cheese or adding it to a braise or bolognese. Alternatively, you can cut the cheese into bite-sized chunks or grate it onto dishes like pasta, gnocchi, pizza, or risotto.
If you're looking to preserve your Parmesan cheese rind, you can store it in the freezer for up to six months and add it to dishes like soups, stews, or broths to enhance the flavour.
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Grate dried Parmesan into soups, sauces, or onto food
If you have hard, dried-out Parmesan cheese, there are several ways to revive it and put it to good use. One popular method is to grate it into soups, sauces, or onto food. Here are some detailed instructions and tips for doing just that:
Grating Dried Parmesan Cheese:
Before grating, you can try wrapping the cheese in a damp paper towel or cheesecloth, placing it in a resealable plastic bag, and chilling it for a day to restore some moisture. This will make the cheese softer and easier to grate. If the cheese is too hard to grate, you may need to cut it into smaller pieces with a sharp knife.
Using Grated Parmesan in Soups and Sauces:
- Soups: Add grated Parmesan directly to your favourite soups, such as chicken noodle soup, vegetable soups, or broccoli cheddar soup. You can also add it to the broth or stock you are using as a base for your soup to give it a subtle cheesy flavour. Just be sure to fish out any large pieces before serving.
- Stews: Throw some grated Parmesan into your stews to add a nutty, salty, or umami flavour. It's a great way to enhance the taste of your stew without having to add large amounts of cheese.
- Sauces: Grated Parmesan can be an excellent addition to pasta sauces, such as bolognese. It will melt into the sauce, adding a burst of rich, cheesy flavour. You can also try adding it to other sauces, such as those for pizzas, gnocchi, or risotto.
Grating Parmesan onto Food:
- Pasta: Freshly grated Parmesan is a classic topping for pasta dishes. Grate some dried Parmesan over your favourite pasta to add a salty, cheesy kick.
- Salads: Add some grated Parmesan to your salads to give them a unique twist. It can pair well with leafy greens, vegetables, and salad dressings.
- Vegetables: Grated Parmesan can also be sprinkled over roasted or steamed vegetables to enhance their flavour. Try it with broccoli, cauliflower, or potatoes.
Remember, dried Parmesan cheese still has a lot of flavour to offer, so don't let it go to waste! Grating it into soups, sauces, or onto your food is a simple and effective way to utilise this hard-earned ingredient.
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Add the rind to soups, stews, beans, and pasta
Parmesan rinds can be used to add flavour to soups, stews, beans, and pasta. They can be stored in the freezer for up to six months and can be added to a dish when required. The rind should be cooked for at least 30 minutes, and up to several hours, to get the best flavour.
The rind can be added to a variety of dishes, including brothy, vegetal soups, chicken noodle soup, bolognese, risotto, and broths and stocks. It can also be added to dried beans, though it should be removed before serving, in the same way a bay leaf would be.
The rind will add a salty, nutty, cheesy flavour to dishes. It can be eaten, though it may be too tough for some. If it is too tough, it can be removed from the dish before serving, having infused its flavour.
Parmesan rinds can also be added to stews, adding a burst of rich, cheesy flavour. They can be added to any stew, though they work particularly well with aromatic additions such as rosemary, thyme, or bay leaves.
The addition of Parmesan rinds to dishes is a great way to reduce waste and add flavour.
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Soften the cheese by braising it
If you have a hard block of Parmesan cheese, you can try softening it by braising. Braising involves cooking the cheese in a small amount of liquid, such as water, wine, or broth, over low heat for a prolonged period. This technique is commonly used to tenderize tough cuts of meat, but it can also be effective in softening hard cheeses.
To braise your Parmesan cheese, start by cutting it into small, evenly sized cubes or slices. This increases the surface area of the cheese, allowing it to absorb the liquid and soften more effectively. Place the cheese in a saucepan or pot, and add just enough liquid to cover it. You can experiment with different liquids, such as water, white wine, red wine, or even broth, depending on your desired flavour profile.
Bring the liquid to a gentle simmer over medium-low heat. Ensure that the liquid is not boiling vigorously, as this can cause the cheese to toughen further or even burn. Once it reaches a gentle simmer, reduce the heat to low and cover the saucepan. Allow the cheese to cook slowly in the liquid. The steam created by the braising process will help to soften the cheese gradually.
Depending on the hardness of your Parmesan cheese, you may need to braise it for anywhere from 30 minutes to 2 hours. Check the cheese periodically to gauge its texture and doneness. Keep in mind that you are aiming for a softened, tender texture, but not a completely melted or mushy consistency. Once the cheese has reached your desired level of softness, remove it from the heat.
Braising Parmesan cheese will not only soften it but also infuse it with flavour from the cooking liquid and any added aromatics. You can experiment with adding herbs, spices, or aromatics like garlic, thyme, or bay leaves to the braising liquid to enhance the flavour of the cheese. Just remember to remove any woody herb stems or bay leaves before serving the cheese.
While braising is an effective method for softening hard Parmesan cheese, it's important to note that the cheese may not return to its original soft texture. Braising will definitely make the cheese softer and more palatable, but it might still retain a slightly firmer texture than fresh Parmesan. Nonetheless, braised Parmesan can be a tasty addition to various dishes, providing a unique texture and flavour profile.
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Freeze the rind for up to six months
Parmesan cheese can be frozen for up to six months, and even longer in some cases. Freezing parmesan rinds is an excellent way to preserve them for future use in soups and stews.
To freeze parmesan rinds, place them in a heavy-duty freezer bag and remove as much air as possible before sealing. It is important to note that the rinds should not be frozen for longer than six months, as the quality may deteriorate, and the texture may suffer due to the formation of ice crystals.
When you are ready to use a frozen rind, simply remove it from the freezer and allow it to thaw slowly in the refrigerator for several hours or up to a day, depending on the size. It is not recommended to refreeze parmesan rinds, as the texture and quality will be further compromised.
By freezing parmesan rinds, you can extend their shelf life and put them to good use in various dishes, adding a rich, salty, umami flavour to your creations.
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Frequently asked questions
There are several ways to use up the hard ends of Parmesan cheese. You can grate it and sprinkle it on top of soups, salads, pasta, gnocchi, pizza, or risotto. You can also throw the hard ends into soups, stews, beans, pasta dishes, broths, or stocks for an extra kick of flavour.
To revive dried-out Parmesan cheese, celebrity chef Martha Stewart recommends wrapping the cheese in a damp paper towel or cheesecloth, placing it in a resealable plastic bag, and chilling it for a day.
Yes, you can eat the hard ends of Parmesan cheese. If it is too tough to chew, grate it and sprinkle it on top of your favourite dishes. Alternatively, you can add the hard ends to soups, stews, or pasta dishes to soften them up and make them edible.
