Tip! Flavor Soups with Cheese Rind

Parmigiano finito

We go through a good amount of parmesan and parmesan/romano cheese in our house, and I used to just throw the rind away. This was until I discovered this well kept secret used by chefs around the world!

And boy am I mad I didn’t know this sooner!

Save the rind from chunks of parmesan or romano cheese and add them to your soups. As the soup cooks and the cheese rind softens, it will infuse the soup with the subtle salty flavor of the cheese.

So, every time you finish a wedge of parmesan or pecorino cheese, save the rinds in a ziploc bag in the freezer.  Since they’re completely edible, they’re filled with all of the salty and savory flavor of the cheese which adds a beautiful flavor to chicken and vegetable stocks.

Cheese rinds Cortezas de queso Croste di formaggio Expo 2015

If the rind hasn’t completely dissolved by the time you’re ready to serve, you can either remove the remaining rind altogether or use your spoon to break it into small, chewy pieces.

Adding the rinds to soups, stews, and even tomato sauces adds a richness to your dish that’s subtle and delicious.

But be sure to add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness.

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