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220,000 tons of cheese rind gets thrown away every year. That’s enough to fill the Colosseum in Rome. But Italian grandmothers have known for centuries that these rinds are flavor gold. As part of cucina povera, Parmigiano rinds were grated down to the bone and added to soups, extracting years of concentrated umami that developed during aging. Learn three professional techniques to transform what most people bin into restaurant-quality dishes.
6 Comments
never let incredible parmigiano go to waste!!! I got the techniques from my nonnie who handed down all the umami-luv to me…. this looks delicious!!!
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So funny acting all elite and then using a cheap parmesan sub for filming 😂
The SMELL though
i always save the rind and put it in my soup or pasta sauce
You can also use the outer part of the rind to clean off stuck food in pots
Inedible rinds to avoid: wax coatings (e.g., Edam, red-waxed Gouda), cloth or leaves (used for wrapping), and very hard, aged rinds like those on Parmigiano Reggiano when eaten raw.