Don’t Throw Away the Cheese Rind!

December 2, 2013 | By | Comments (1)

cheese rinds

After you finish a wedge of hard grating cheese—like Parmesan or pecorino—freeze the rind to use in soups, stews, tomato sauce, and other dishes. The rind will impart a deliciously irresistible rich, earthy boost of flavor.

To keep the rind fresh in the freezer, rewrap the wedge in parchment paper and plastic wrap.

No stash of rinds at the ready? Ask the cheese monger at your local grocery store if they have any available for purchase.

Ready to give it a try? Cook up one of these comforting dishes: Slow-Cooker Chicken and Mushroom Farro Risotto or Kale and White Bean Soup.

COMMENTS

  1. Nora

    It’s an old and good Italian cooking trick. Remember, however, to scrape well the exterior of the rind before storing it! (it could have residues of wax or dust)

    December 3, 2013 at 2:19 am

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