Getting to the end of a hunk of cheese is sad, but it doesn't have to mean the end of your relationship with your hunk. Instead of tossing cheese rinds into the trash, use them to flavor soups and stocks.
As your soup or stock is simmering, the rind from cheeses like Parmesan or pecorino will soften and flavor the liquid. Think about it this way: If cheese tastes good sprinkled on top, it'll taste good infused into the broth.
This trick is as effortless as it is effective, and it's also another way to help reduce food waste.
To use rinds in soup, simply wash them off and throw them into the pot once the liquid is simmering. (Just remember to fish them out before serving.) To make a cheese rind stock, wash the rinds, cover them with water and add any garniture you like, such as carrots or onions. Bring the liquid to a boil and then let it simmer for one or two hours. Use it in dishes like risotto or a braise, or simply make it the foundation of your next soup.
Another way to use Parmesan rinds that you might not have considered is simply to toast them in a broiler or over a flame, like you would a marshmallow. Simply Recipes suggests you eat the toasted, melty nuggets as is or use them as croutons on salads or in soups.
If you don't go through cheese as quickly as some of us, try asking your cheesemonger to save leftover rinds for you.
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