Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

weinoo

All the Cheese Rinds

Recommended Posts

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?

  • Like 1

Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

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

 

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

Share this post


Link to post
Share on other sites

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.

 

 

Share this post


Link to post
Share on other sites
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.


Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

Share this post


Link to post
Share on other sites

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.


eGullet member #80.

Share this post


Link to post
Share on other sites

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.

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...