Don't Throw Out Your Parmigiano Reggiano Rinds—Here's Why

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

After you finish eating all the cheese on your chunk of Parmigiano Reggiano, make sure you keep what’s left – the rind!

As Rach explains of the cheese, made in Parma, Italy, “When you buy Parmigiano Reggiano, you should always buy it with rind, because you can use it in soups and sauces.”

But, keep in mind, these rinds are for one time use.

"In soups and sauces, [the rind] does not dissolve, but it may not be reused,” says Rach. “Throw them into the pot when [you're making] the sauce or the soup, but once it's done, it's done.”

And how do you preserve the rinds between cheese-eating and sauce-making?

“Save all the rinds in your freezer,” says Rach.

So, long story short: Spend the extra money to make sure you get the rind with the cheese, and your soups and sauces will be thankful!

You Might Like