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How to Use a Parmesan Rind

After grating all the parmesan possible (without producing any bloody fingers) there is still a nice hunk of cheese that remains intact. Since it is nearly impossible to break up any further, many people will simply toss it in the trash! Stop the madness!

This rind, or large outside edge from the round of cheese, is actually nothing more than hardened cheese. Authentic parmigiano-reggiano is made according to strict Italian government regulations. So, authentic Italian cheeses are completely edible and free of any wax! This rind is delicious cheese that should not be wasted simply because it can no longer pass through the grater.

How to Use a Parmesan Rind

A Rind is Not Trash

A rind is not trash! A cheese rind makes a nice addition to any soup or stew, simply toss it into the pot with the rest of the ingredients. The rind will start to break down during cooking and add both fantastic flavor and texture to most soups and stews. We especially like it in a pot of homemade Minestrone soup. Give it a try!

NOTE: If using Italian cheese, throw in the entire rind. If using domestic cheese, remove the wax before placing the rind into the pot.

Domestic cheeses, on the other hand, are labeled “parmesan” and may have been wrapped in wax. If so, it would have a colored wax coating remaining on the rind that must be removed prior to making use of the parmesan rind. Carefully cut off the thin layer of wax with a paring knife before proceeding with the above suggestions for use.

How to Use a Parmesan Rind

Additional Info

For ideas on putting other “trash foods” to good use, see our trash foods post.

To find out how long cheese lasts, see our cheese page.

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.