There’s nothing like a sprinkle of fresh Parmesan over your dishes to give it a tasty, cheesy flavor boost. But what do you do when your cheese gets down to the rinds? Rather than just throwing cheese rinds away, save them by freezing them indefinitely, then make them useful by trying one of these great tricks from Mother Nature Network:
- Toss them in sauce while it’s cooking to infuse it with a nice cheesy flavor. Just pull the rind out when the sauce is done.
- Toss them into soups, like bean soups or Minestrone, while they’re cooking. Then discard the rinds when the soup is ready to serve.
- Put extra rinds in a jar and cover them with olive oil. You can also add some garlic cloves for another flavor boost. Let the flavors infuse and you’ll have a great Parmesan olive oil that’s great for dipping bread into.
- Try out this recipe to make a great Parmesan broth for cheese-filled pastas like ravioli.
- Add rinds to pot when cooking risotto or other rice for added flavor. Remove the rind when you’re done cooking.
How do you make use of leftover cheese rinds?
Check out 5 more ideas over at Mother Nature Network’s 10 uses for Parmesan cheese rinds.
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