What to do with the rind of Parmesan cheese

23 02 2010

I was guiding a gourmet market tour here in Denver recently with Culinary Connectors, and I learned something very interesting at the Truffle Cheese Shop. When you buy a hunk of fresh Parmesan cheese, you usually have a rind as part of that hunk that is inedible. So instead of throwing it away, throw the rind in stocks or sauces while they simmer to add a lovely Parmesan essence. What a great tip! I can’t wait to make my next tomato sauce and try it out.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: