Since I serve some type of pasta to my family about once a week, I almost always have a wedge of Parmesan on hand (Parmigiano-Reggiano being my favorite–you can find it at Costco for a good price). That being said, I go through quite a few wedges over time (my kids enjoy it straight up and in heaps). For a long time, I would toss the remaining parmesan rinds, not envisioning any type of use for them.
Then, one day I read about a chef creating a cookbook, one that included a recipe calling for a parmesan rind. This chef received criticism for the recipe because it was considered “stuffy” or “unapproachable”. For me, it was one of those ah-ha moments…now I knew exactly how to use these leftover rinds! Henceforth, I began keeping the rinds in my cheese drawer, wrapped in parchment paper. Whenever I created a soup that I would consider garnishing with some fresh parmesan, I would throw in a rind with the broth. Minestrone, French Lentil, Roasted Cauliflower, etc. The rind adds a richness to the broth, but not in an overwhelming way. With a few more cold months ahead of us, give this little kitchen tip a try. I think you will really enjoy it!