We generously top our favorite pasta dishes with mountains of Parmesan cheese, mix it with breadcrumbs to create savory casserole toppings, and incorporate it into vegetable sides to make them more appealing. This Italian cheese is rich in nutty, sharp flavor that enhances a variety of recipes.
The Parmesan rind, typically discarded once grated down, holds a secret to boosting the taste of soups. While the hard outer layer may not be consumed on its own due to its tough texture, simmering Parmesan rinds in sauces and broths can infuse dishes with a delicious depth of flavor. Not only is saving Parmesan rinds a thrifty choice, but it’s also an effortless way to intensify the taste of your favorite meals.
Parmesan rind is a natural protective layer that develops as the cheese ages. Although safe to eat, the rind is usually tough and challenging to chew, leading many to discard it. However, simmering Parmesan rinds in sauces and broths allows them to release their flavor as they slowly break down.
When cheese has a thick yellow rind stamped with letters, it’s likely Parmigiano-Reggiano, known as the “King of Cheeses.” Produced in Italy under strict regulations, similar to Champagne production in France, Parmigiano-Reggiano is aged according to Italian law to ensure its quality. This cheese is often more expensive than generic “Parmesan” but offers a richer flavor profile due to its production process, making it a worthwhile investment, especially when using the rind.
In the United States, “Parmesan” refers to a style of hard cow’s milk cheese made without adhering to the stringent Italian laws. While inspired by Parmigiano-Reggiano, Parmesan cheese is typically less complex in taste. Both Parmesan and Parmigiano-Reggiano rinds can enhance soups and broths, but Parmigiano-Reggiano rinds are notably thicker and more flavorful due to their production methods.
Utilizing Parmesan rinds is as easy as adding a rind to simmering dishes. Whether preparing broth, stock, or pasta sauce, tossing in a couple of rinds can elevate the flavor of the dish. Risotto, brothy beans, and other dishes that pair well with Parmesan are ideal for incorporating a rind, which softens and imparts flavor as the dish cooks. Remember to remove any remnants of the rind before serving.
If you’ve finished grating your Parmesan but aren’t ready to use the rinds immediately, store them in an airtight container in the freezer. These rinds can be kept indefinitely, allowing you to accumulate a collection for preparing larger batches of soups and stews that benefit from multiple rinds.
Enhance your culinary creations by adding Parmesan rinds to these recipes:
– Tortellini Soup: A tomato-based soup that gains an extra dimension of flavor from Parmesan rinds.
Homemade Chicken Stock – Elevate your stock by incorporating Parmesan rinds. The addition of these rinds may not impart a cheesy flavor, but they will undoubtedly contribute a depth that cannot be achieved through aromatics alone. For more information, refer to the original article in Southern Living magazine.
