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!
