Parmesan cheese rinds, often discarded, are treasure troves of concentrated umami flavor. Instead of tossing them, they can be stored in the fridge or frozen for long-term use. Culinary experts suggest incorporating these rinds into various dishes, including broths, soups, and sauces. Not only do they enrich the flavor of stews and pasta sauces, but they can also be used to make a flavorful broth when simmered with aromatics. Harnessing this underutilized ingredient can elevate your cooking and reduce food waste.
Stash stray rinds in an airtight container in the fridge if you know you'll use them soon. If you want to have them on hand indefinitely, toss the rinds into a sealable bag, squeeze out air, and stow them in the freezer.
You can (and should) make a broth anew out of spare Parmesan rinds. Cook onion, garlic, bay leaf, parsley, thyme, and peppercorns in olive oil, simmer with wine, then add the rinds and cold water.
Toss a rind in soups like minestrone or tomato soup. As it softens, itâll release its deeply savory, cheesy flavor and infuse your soup.
Those sauces that benefit from a shower of parm mixed in, like a simple tomato sauce or a bolognese, would also welcome a rind at the cooking stage.
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