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All the Cheese Rinds

weinoo

By weinoo
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weinoo

weinoo

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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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Alex

Alex

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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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lemniscate

lemniscate

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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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