Andy Montoya
Parmesan cheese is a beloved staple in many kitchens, but it can dry out and harden in storage. Softening hard Parmesan cheese can make it easier to grate and improve its flavour. There are several ways to do this, such as wrapping the cheese in a damp paper towel and aluminium foil, and placing it in the refrigerator for one to two days. Alternatively, you can cut the cheese into small chunks and add them to sauces and soups, allowing them to melt and impart their flavour. Another option is to use Parmesan rinds, which are packed with flavour, in stocks, sauces, or soups. These can be steeped in liquid, softening them into a tasty snack.
What to do with hard Parmesan cheese?
| Characteristics | Values |
|---|---|
| Softening hard Parmesan | Lightly dampen a paper towel, wrap the cheese in it, cover it with aluminium foil, and refrigerate for 1-2 days |
| Storing Parmesan rinds | Store in a cool, dry place |
| Uses for Parmesan rinds | Steep in stocks, sauces, soups, or braises; make Parmesan-infused oil; use in stuffing or bread pudding |
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What You'll Learn
Softening hard Parmesan
Parmesan cheese undergoes an extensive aging process to develop its unique flavour. However, as it sits in storage, it dries out, and this flavour deteriorates. Softening hard Parmesan can make it easier to grate and taste better. Here are some ways to do it:
Using a damp paper towel
Lightly dampen a paper towel and wring out the excess moisture. Wrap the paper towel around the whole piece of Parmesan and secure it with aluminium foil. Place the wrapped cheese in the refrigerator for one to two days to restore moisture.
Using a damp sponge
Wrap a sponge in cheesecloth and place it, along with the cheese, into a zip-top freezer bag. Remove as much air from the bag as possible before sealing. Place the bag in the crisper section or on the lowest tray of your refrigerator. Check after two days for softening. If needed, repeat the process and let it sit for another day or two.
Using Parmesan rinds
The rind is the exterior shell of the cheese that develops during the cheesemaking process. It has a much tougher texture than the cheese itself and is often discarded. However, when steeped in liquid, such as stock or sauce, it can soften and be used as a snack or ingredient. Parmesan rinds can be added to stocks, sauces, soups, or risottos to impart a rich flavour. They can also be used to make Parmesan-infused oil or turned into stuffing or savoury bread pudding.
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Using Parmesan rinds in stock
Parmesan rinds can be used to make a flavourful stock. The rind of a Parmesan cheese is loaded with flavour. The longer the cheese is aged, the more flavour you'll get out of the rind.
To make Parmesan stock, combine all ingredients in a large stockpot, add water, and bring to a boil over high heat. Skim any foam that comes to the top, and reduce heat to low. Simmer, partially covered, skimming the surface as necessary for at least 4 hours. Top with water occasionally if necessary. Strain and season very conservatively with salt. Cool, and transfer to containers. Store in the refrigerator for up to 1 week or freeze for up to 6 months.
You can also add Parmesan rinds to chicken stock. Just pour some of the stock into another saucepan and put the Parmesan rinds into the smaller container. This will give you a versatile plain chicken stock and a smaller batch of Parmesan stock.
Parmesan stock can be used as a base for soups like Italian wedding, white bean, minestrone, and chicken stew. It can also be used in risotto, pasta, and other dishes for some umami.
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Using Parmesan rinds in sauces
Parmesan rinds are packed with flavour and can be used to enrich sauces, soups, stews and more. The longer you steep the rind, the more flavour you'll get. Here are some ways to use Parmesan rinds in sauces:
Pasta Sauce
You can toss the rind from a piece of Parmesan into your pasta sauce after grating all the cheese to add some extra umami flavour. It is common to add the rind to a minestrone, Italian wedding soup, risotto, or any other dish that you can put the cheese in. You can also add the rind to your tomato sauce or ragù. Make sure to remove the rind before serving.
White Sauce
Give your cheese sauce extra depth by simmering a parmesan rind in the white sauce base before adding the grated cheese.
Risotto
Make your risotto richer by adding the rinds in after it's halfway done cooking. Let everything simmer as you stir and add more broth.
Storing Parmesan Rinds
Store your parmesan rinds in a cool, dry place, as moisture will cause them to go bad. You can keep them in a jar in the freezer so that you always have them available for sauces or stock.
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Making Parmesan-infused oil
Parmesan-infused oil is a great way to use up hard Parmesan cheese and elevate your cooking. Here is a step-by-step guide to making it:
Firstly, gather your ingredients and equipment. You will need extra virgin olive oil, Parmesan cheese, a saucepan, a stove, a clean bottle or jar, and some parchment paper or cheesecloth. Parchment paper or cheesecloth is necessary for straining the oil, so don't skip this step! You can also add some rosemary sprigs for extra flavour, but this is optional.
Next, prepare your ingredients. If using rosemary, de-stem the herb and gently crush the leaves with your fingers to release their essential oils. Grate your Parmesan cheese. You can use the pre-grated variety if you prefer, but freshly grated cheese will give the best flavour.
Now, it's time to infuse the oil. Combine the olive oil and grated Parmesan in a saucepan over low heat. You will need to use a ratio of around 300ml of oil to 75g of cheese. If using rosemary, add this now. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan. Keep the heat very low and simmer for 10-15 minutes, until the cheese starts to melt and clump together.
Once the cheese has melted, remove the pan from the heat and allow the mixture to cool for about an hour. If using rosemary, place a sprig, along with a piece of Parmesan rind, into your clean bottle or jar. Then, strain the infused oil as you pour it into the container. Seal the bottle or jar and store it in a cool, dry, and dark place. Your Parmesan-infused oil will last for several weeks, if not months!
Finally, enjoy your homemade Parmesan-infused oil! It is perfect for drizzling over pasta, dipping bread, or finishing Italian dishes. You can also gift your creation to foodie friends and family—they are sure to appreciate it!
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Freezing rinds for later use
Freezing parmesan rinds for later use is a great way to add flavour to soups and stews. It is important to prepare the rinds properly for freezing to maintain their quality.
Firstly, wrap the rinds in plastic wrap or aluminium foil. Then, place the wrapped rinds in a freezer bag or airtight container. Make sure to remove as much air from the bag as possible before sealing. You can also double bag the rinds for added protection.
It is best to freeze the rinds in small portions to minimize the amount of moisture released during thawing, which can affect the texture and flavour of the cheese. Parmesan rinds can last for a year or more in the freezer if stored properly.
When ready to use, simply remove the desired portion from the freezer and add the frozen rinds directly to your soups, stews, stocks, or sauces. The rinds will impart a rich, salty, umami flavour to your dishes as they cook.
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Frequently asked questions
To soften hard Parmesan cheese, you can wrap it in a damp paper towel and then wrap it in aluminium foil. Place it in the refrigerator for one to two days to restore moisture.
To prevent Parmesan cheese from becoming too hard, always wrap the cheese tightly in plastic wrap and then again in aluminium foil before storing it in the refrigerator.
The hard Parmesan cheese rind is packed with flavour and can be used to make Parmesan-infused oil, stuffing, or a savoury bread pudding. It can also be added to stocks, sauces, soups, or risottos to infuse the dish with flavour.
Parmesan rinds can be stored in a cool, dry place. They can be kept in a plastic bag in the freezer for later use.
