Parmesan and pecorino romano are vital, but expensive, staples in many kitchens, so it only makes sense to make the most of these flavor-packed wedges. One great way to do this is to reuse the rind. Since it’s perfectly safe to eat, you can certainly grate it along with the rest of the cheese, but there are quite a few more interesting ways to use them. The next time you’re nearly finished with your wedge, toss the rind in the freezer and use for any of these dishes:
- Soups and Stews. Italian cooks have long tossed in a parmesan rind to their minestrone or pasta e fagioli. But don’t stop there… Vegetable barley, lentil, pureed vegetable soups… Nearly every kind of soup will benefit from a cheese rind.
- Stocks. Parmesan or pecorino rinds will add a bold umami flavor that is often missing from vegetable stocks.
- Pasta Sauces. Another Italian classic; add a parmesan or pecorino rind to your tomato sauce.
- Beans. Add to a pot of beans to insert a little umami flavor.
- Make a Fromage Fort! Check out Jacque Pepin’s fantastic way to reuse not only rinds, but little bits of all sorts of leftover cheese.
- Add to any Braised Dish.
- Grill Them! Time to get ready now for next summer. Grilled rinds make a for a fantastic spread for crusty breads. Yum!
Do you have your own way to use leftover cheese rinds? Tell us about it in the comments!