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.