As good Italians grating Parmigiano Reggiano or Grana Padano cheese is one of our favorite things to do but using cheese rinds isn’t as common. Although the rinds are inedible because of their harder texture, you can easily use them in various recipes and not only to flavor minestra and soups.
So, don't throw them away: Parmesan or Grana cheese rinds can have a second life, by turning them from waste to an ingredient you can't do without.
The first thing to do is to clean the cheese rinds: after rinsing and drying them, remove the outer layer with the help of a grater or scraping it off with a knife, until the engraving is removed. At this point, they are ready to be cooked how you like, following some of the ideas below.
Cheese rinds in… soup!
The most classic way to reuse parmesan rinds is to cut them into cubes and add them to soups, broths, and soups. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.
Cheese rinds in… pasta!
Another way to effortlessly and cleverly recycle cheese rinds is in first courses. Soften them, leaving them to soak in milk for a couple of hours, and add them in pieces to pasta and beans, pasta and potatoes or risottos, as if you were creaming them. You won't regret it.\
Cheese rinds in… dough!
Cheese rinds softened in milk and then blended also become an ideal ingredient for making meatballs! After softening them, they can additionally be used in focaccia and delicious sandwiches.\
Fried cheese rinds
When it comes to frying, making irresistible treats with leftovers is a child's play. All you need is a little extra virgin olive oil in a hot pan, the parmesan rind cut into cubes or strips and you're done. As soon as they start to expand a little, they’re ready to serve.
Essential: to be enjoyed freshly fried or they’ll quickly go hard again!
If you want to go crazy, coat them in breadcrumbs. First dust the rinds with flour, then dip them in beaten egg and breadcrumbs and plunge them in plenty of boiling oil. Fry them until golden brown, drain them on kitchen paper and dry the excess oil, and serve hot.
Grilled cheese rinds
The easiest way to use cheese rinds is to cook them on the grill, griddle or barbecue, hardest side face down. Alternatively, you can simply bake them in the oven until they soften. Serve immediately, perhaps with vegetables or cold cuts.
Microwave cheese rinds
Baking the parmesan or grana cheese rinds in the microwave may seem strange but in reality, it will have an unexpected crunchy result, similar to cheese chips. Cut the cheese rind into pieces, put them in the microwave at full power and let them cook until bubbles start forming (it will take about two minutes). If the crusts are a bit old, you may need to repeat the process a couple of times until they have expanded. You will then have prepared puffed parmesan crusts. The aperitif is served!
FAQs
The most classic way to reuse parmesan rinds is to cut them into cubes and add them to soups, broths, and soups. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.
What to do with leftover cheese rinds? ›
Flavor your sauces and soups.
Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving. It will add a salty flavor and thicken everything up.
What to do with pecorino romano rinds? ›
Take a pecorino Romano cheese rind and add it to a jar of extra-virgin olive oil. Let this mixture sit for a few days so the flavor of the cheese infuses the oil. You can also add other herbs and aromatics such as thyme, rosemary, and garlic for an extra kick.
How to get rid of rind on cheese? ›
But let's presume you just don't like rind: you can remove the rind by cutting it away from the cheese using a sharp knife. One way to do this is to put the cheese in the freezer for a while (the firm cheese will make the cutting easier).
Can you melt cheese rinds? ›
Throw them in with a sauce, a soup, a stew, or stock and they'll melt (not disintegrate!) releasing just a little extra cheesy, salty flavor into your dish. After the rinds are soft and gooey, their work is done and you can simply toss in the trash knowing that you made the most of them!
Should you eat cheese rind? ›
Yes, the rind is generally safe to eat
Unless there is wax, cheesecloth, or paper on the rind, Bivins says you don't need to worry about getting sick if you eat it, which Food & Wine has pointed out before.
Which cheese rinds are not edible? ›
FAQs: Cheese Rinds
You should feel free to enjoy flavored rinds, washed rinds, and bloomy rinds as part of your cheese eating experience. Other rinds made of wax or cloth can generally be removed and discarded—these rinds are there to protect the cheese along its aging journey.
Can you freeze cheese rind? ›
You can keep a stash of Parmesan rinds in a ziplock bag in your freezer for up to 1 year. The rinds can be used straight from the freezer, no need to thaw before dropping in a pot of simmering soup or tomato sauce.
How to use cheese rinds in soup? ›
Whether you're making a broth or stock, or cooking up a big batch of pasta sauce, throw a couple rinds in while it's bubbling away. Anything you would enjoy with Parmesan is a good candidate for adding a rind, from risotto to a pot of brothy beans. The rind will soften and impart its flavor as the dish slowly cooks.
What can you do with Parmesan cheese rinds? ›
You can throw it into simmering soups, stews, beans, and pasta dishes for an extra kick of salty, cheesy, funky flavor. Your dried beans, brothy, vegetal soups, chicken noodle soup, and bolognese will thank you. Throw it into broths and stocks for a subtle burst of rich cheesiness.
No need to worry - these tiny white specks are actually a good thing. They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged.
Can you eat Costco manchego rind? ›
most cheese rinds are edible except if they are made from wax, cloth, paper, or bark. so in the case of the mancgego that i posted yesterday that rind is made of wax. so you do not want to eat it. but it looks really pretty when you serve it on the cheese board.
What is the yellow mold on cheese rind? ›
If you've ever spotted yellow fluff on the surface of a cheese rind, you were probably looking at the mold Chrysosporium sulfureum. Considered a typical fungal species on the rinds of many classic French cheeses including Tomme de Savoie and Saint-Nectaire, this cave-loving fungus is widespread, but enigmatic.
Are you supposed to eat the outside of brie? ›
Yes, you can eat the rind on Brie. But what is it made of? The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume.
Is cheese rind biodegradable? ›
1. Can you compost wax from cheese? The wax that is often used to wrap cheese products is made from petroleum products and therefore is not compostable. Like most other petroleum-based products, cheese wax takes hundreds of years to fully break down and shouldn't be placed in either indoor or outdoor compost bins.
Can you recycle the wax from the babybel cheese? ›
The outer packaging which holds the Babybels inside is made from 100% paper and is kerbside recyclable, so can be recycled as paper. The wrapper and wax can be recycled via the Babybel ® Terracycle program.
What can you do with the rind of Parmesan cheese? ›
You can throw it into simmering soups, stews, beans, and pasta dishes for an extra kick of salty, cheesy, funky flavor. Your dried beans, brothy, vegetal soups, chicken noodle soup, and bolognese will thank you. Throw it into broths and stocks for a subtle burst of rich cheesiness.
Are cheese rinds compostable? ›
The majority of cheese waxes are made from paraffin, which is a by-product of petroleum refining. As a result, you cannot compost this type of cheese wax in your home compost pile, and it should be kept out of landfills wherever possible.
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