Recipes for reusing cheese rind

by Maria Di Campli

How to reuse cheese rinds?
In this article we will look at some useful ideas for reusing Parmigiano Reggiano or Vacche Rosse cheese rinds so that they are not thrown away.

First of all, it is important to store them as well as possible. You can store them in the fridge either in special vacuum-packed bags or wrapped with baking paper and kept in a container in the fridge, so you can wait until you have more than one to make the best use of them.

The next step is to clean the cheese rinds: after rinsing and drying them, remove the outer layer with the help of a grater or a knife, removing the first layer.

After cooking the Parmigiano Reggiano or Vacche Rosse cheese rinds, you can use them for an aperitif, as an appetizer or for original dishes.

RECIPES

Pan-fried rinds

For this recipe you can use the whole rind or cut into pieces. We have prepared it with the whole rind. The procedure is very simple, just put the rind on a non-stick pan and cook it over a low heat, turning occasionally, until it is very soft. It is best served and eaten while still hot, excellent if accompanied with a hint of honey.

The same recipe can also be made by baking the rind or pieces of rind in a ventilated oven at 180° for 10 min.

Microwave rinds

Cut the rinds into small pieces and place them on a microwave-safe plate. It is important to place them far apart, they will swell during cooking so spacing them well apart will prevent them from sticking. Cook them at maximum power for 3 minutes.

Remove from the microwave and let them cool before eating.

Perfect to serve as an aperitif snack.

Cheese rinds in the broth

An easy and clever way to reuse rinds is to add them to vegetable or meat stock from the start of cooking. This will give it extra flavour and turn it into a special broth.

Alternatively, cut into small pieces, you can use the rinds in minestrone, soups or stews.

Watch the recipe video on our Instagram channel!

I’ll leave you with a few extra tips for re-using the rinds of Parmigiano Reggiano or Vacche Rosse cheese.

Soften them by soaking them in milk for a couple of hours and add them in chunks to pasta or risotto with a normal mantecatura. You won’t regret it.
You can use cheese rinds softened in milk and then blended as an ingredient to make meatballs! After whipping them, they can also be used in the dough of focaccia and delicious sandwich.