Kitchen recycling: cheese rinds

Have you finished a wedge of Parmigiano? Don't even think about throwing that rind out! Do this instead:

That's right- put it in your soup. This is a classic way to flavour minestrone, but it works with other soups. Other cheeses too- any hard cheese with an edible rind, like Pecorino Romano or Mimolette (newly popular in Japan after being dissed by a much-hated ex-prime minister). The cheese rind adds a wonderful depth and richness as well as saltiness and, depending on the type of cheese, a mellow sweetness.

Because of the added flavour, you'll want to go easy on the salt (and powdered bullion, if you're using it). And don't worry if you finish your cheese long before you plan on making soup- the rind should be dry enough to last a while in the fridge, and can also be wrapped and frozen.

That's right- put it in your soup. This is a classic way to flavour minestrone, but it works with other soups. Other cheeses too- any hard cheese with an edible rind, like Pecorino Romano or Mimolette (newly popular in Japan after being dissed by a much-hated ex-prime minister). The cheese rind adds a wonderful depth and richness as well as saltiness and, depending on the type of cheese, a mellow sweetness.

Because of the added flavour, you'll want to go easy on the salt (and powdered bullion, if you're using it). And don't worry if you finish your cheese long before you plan on making soup- the rind should be dry enough to last a while in the fridge, and can also be wrapped and frozen.

Comments

[Glutton]

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=D

[Amy]

Thank you Glutton. That's an amazing list.