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All the Cheese Rinds

weinoo

By weinoo
in Cooking

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weinoo

weinoo

Posted
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Sure I save the rinds from Parmigiano Reggiano.  And I often save the rinds from Pecorino Romano. I find both great in a pot of soup, or maybe to flavor beans.

 

But I have not, at least not yet, saved rinds from any other cheeses. I'm mostly referring to cheeses like Manchego, or various cheddars, anything basically with a rind that you don't feel like chomping on.

 

Do you save them? And if so, what are your favorite uses?

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Mitch Weinstein aka "weinoo"

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rotuts

rotuts

Posted
Posted

if they are edible , I just eat them " as is "

 

haven't had Manchego in a long time , so can't say.

TicTac

TicTac

Posted
Posted

Some of them - like Manchego, have a wax coating on the outside - so just make sure you shave it off before you cook with it!

 

But yes - I save them all.

 

 

Alex

Alex

Posted
Posted
2 hours ago, weinoo said:

Sure I save the rinds from Parmigiano Reggiano.  And I often save the rinds from Pecorino Romano. I find both great in a pot of soup, or maybe to flavor beans.

 

But I have not, at least not yet, saved rinds from any other cheeses. I'm mostly referring to cheeses like Manchego, or various cheddars, anything basically with a rind that you don't feel like chomping on.

 

Do you save them? And if so, what are your favorite uses?

 

I don't, but I'm looking forward to reading about potential uses, as I sometimes (not often, but sometimes) feel a bit guilty about tossing them.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

We don't tend to acciumulate cheese rinds.    We eat most, save parmesan type for soup additive, and toss the waxed ones.      Actually, the wax falls away from, many like Jarlsberg, so you can eat all that remains.

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lemniscate

lemniscate

Posted
Posted

I freeze the rinds/hard parts from jarlsberg, parmesan, other rind-y cheeses and throw it in the IP with all the saved up bones I use to make stock with about every couple weeks.   I also save the off cuts/scraps from tomatoes/carrots/celery/onion/herb stems and put them in also.  I'm pretty informal about stock making.  It makes good soup stock for me.    Never had a batch I didn't like so far.   Each batch is a bit different of course.

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