How did we not learn this earlier?
By Stacey Ballis October 26, 2021
In my early twenties I worked with a woman whose family was from Italy. She was the one who introduced me to the local Italian markets, and taught me to source amazing, imported ingredients like arborio rice for risottos, properly aged balsamic vinegars, canned Italian tomato products, and wedges of Parmigiano Reggiano cheese. She taught me to look for the DOP designation on all products to ensure highest quality, that extra virgin olive oil should be stored in opaque containers in a cool place and never be used to cook with since heat kills its fresh verdant flavor, and that tomato paste should be double or triple concentrated and that bottled Italian passata is superior to American canned sauce.
Ever since then, rinds get stored in a zip top bag in my freezer, and I use them to flavor all methods of stocks, soups, stews, and braises. I love the rich umami they bring to dishes—not quite a "cheese" flavor, but rather a more subtle musky undertone of richness. I've been forever grateful for the lessons she taught me, and so I have forgiven her for not telling me about grilled Parmesan rinds.
Yeah. I know.
For those who might be new to the Parmesan rind cooking game (thinking that's just about everyone), here the secret: Unlike many other cheeses, Parmesan does not have any wax or other additives in its rind. It is literally just the aged and hardened exterior of the cheese that has been washed in salt brine. It is too hard to make it good eating when raw, but once softened with heat, it becomes fully edible! I knew this from snacking on it after it has softened in a pot of beans or the gravy from a braised pork shoulder. But I had no idea you could just cook and eat the rinds on their own!
Turns out, a great little snack is just moments away if you have a hot grill on the go. The perfect appetizer to give to guests while they wait for the steaks or chops to be done.
Even better, they could not be simpler.
Parmesan
How to grill Parmesan cheese rinds
For starters, when I get down to the rind of my wedge of Parm, I take the time to dip a paper towel in a mild white vinegar solution and give it a good wipe down on the exterior. It's been manhandled by this point, and I want it to be clean. Then I dry it well and stash it in a ziptop bag in the freezer. Once I have collected a bunch, I'll let them thaw in the fridge in prep for grilling.
I like to grill them in large pieces, so that they don't fall thru the grates. Just give them a light spray with a neutral nonstick cooking spray that can handle high heat (I use avocado oil spray) and put them on the grill over direct heat until they get browned with a little charring on the edges and have softened, just a couple minutes per side should do it.
Remove to a cutting board and slice into bite sized pieces, and garnish. You can also make a punchy salsa verde and toss the cheese pieces in it while still hot for them to absorb the flavors.
Delicious toppings for grilled Parmesan cheese
But wait, there's more! I've discovered that a little creative topping magic can elevate the creamy goodness. Try these topping ideas:
- A drizzle of honey and a sprinkle of fennel pollen
- A drizzle of aged balsamic vinegar and sprinkle of red pepper flakes
- A drizzle of lemon-flavored olive oil and oregano-infused white balsamic vinegar
- A drizzle of lemon juice, fresh herbs, and extra virgin olive oil
- A sprinkle of chopped Calabrian chili peppers and olives
FAQs
Throw them in with a sauce, a soup, a stew, or stock and they'll melt (not disintegrate!) releasing just a little extra cheesy, salty flavor into your dish. After the rinds are soft and gooey, their work is done and you can simply toss in the trash knowing that you made the most of them!
Are you supposed to grate the rind of Parmesan? ›
Some people use a micro planer and grate the rind itself and use it like grated parmesan, but I save the rinds for other dishes. If you've been throwing away your rinds, you've been missing out on putting them to a delicious second use. Here are 10 ways to use the rinds: Throw them into tomato sauce when cooking.
Can you use Parmesan rind more than once? ›
The most classic way to reuse parmesan rinds is to cut them into cubes and add them to soups, broths, and soups. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.
Can you eat the wax on Parmesan cheese? ›
It is literally just the aged and hardened exterior of the cheese that has been washed in salt brine. It is too hard to make it good eating when raw, but once softened with heat, it becomes fully edible!
What is the white stuff on Parmesan cheese rinds? ›
No need to worry - these tiny white specks are actually a good thing. They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged.
How long do Parmesan rinds last in the fridge? ›
Parmesan rinds will last for a few months in a zipper-lock bag in the fridge, but my preference is to keep them in the freezer (in a zipper-lock freezer bag) where they will last practically indefinitely. Don't worry about thawing them before use, just toss them right into the pot!
Can you eat Parmesan if the rind is Mouldy? ›
Mold generally can't penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.
What's the difference between Parmesan and Parmesan reggiano? ›
For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.
How much of Parmesan rind is edible? ›
Remember: There is no wax or other sealant on the cheese, so even though the rind is hard, it is just dried cheese and fully edible. Stash the rind in the freezer to flavor pots of soup, stew, or beans.
What cheese can you not eat the rind? ›
All cheeses should be served with the rind on unless it is wax, cloth, or bark … the flavor profile changes as you get closer to the rind, and as a host, you don't want to deprive anyone of that!"
Finally, if you're not sure you can use the grated parmesan within two weeks, you can freeze it! Simply place your airtight container in the freezer. The cheese will stay fresh and won't clump for six months. All you have to do is defrost it before using it.
How long does Parmesan rind last in the fridge? ›
Parmesan rinds will last for a few months in a zipper-lock bag in the fridge, but my preference is to keep them in the freezer (in a zipper-lock freezer bag) where they will last practically indefinitely. Don't worry about thawing them before use, just toss them right into the pot!
What to do with leftover cheese rinds? ›
Flavor your sauces and soups.
Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving. It will add a salty flavor and thicken everything up.
What does Parmesan rind do to soup? ›
Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded because it's hard and difficult to chew. That doesn't mean it isn't full of flavor though! The rinds can be simmered in sauces, soups, and broths, imparting its flavor as it slowly breaks down.
Can you boil pasta with Parmesan rind? ›
Why settle for ordinary pasta when you can take it to flavor paradise? Add a few cheese rinds to a pot of boiling water, then toss in your pasta and salt.
