Saving & Using Parmesan Rinds

Did you know that the hard rind on aged cheeses, such as Parmesan, are edible?

And, they actually have a ton of flavor!

So, how do you use them?

They add amazing, deep, rich flavor to soups, stews, rice, stocks, etc. Basically soaking/boiling it in a liquid causes it to break down & dissolve & impart all the flavor into the dish you’re making.

Example: when I make lentils & rice, I add a cheese rind in the pot with the liquid, rice, lentils. It boils & simmers for about 20-25 minutes. Delicious!

I know you can also use cheese rinds to infuse & flavor olive oil and you can use it in a tomato sauce, but I haven’t tried those yet.

Have you used a cheese rind creatively in a different way?