As Parmigiano-Reggiano cheese matures, the wheel forms a natural rind. The rinds can be tough but don’t discard them. They steep well in soups, sauces and risotto—and make a tasty snack. These Parmigiano-Reggiano “croutons”, made from the rinds, can be sprinkled on soups or enjoyed on a cheese plate.
Parmigiano-Reggiano Rind CroutonsBy Chatelaine
For the real deal, look for cheese wedges that have embossed rinds.
- Rinds of Parmigiano-Reggiano cheese
- Grate off as much cheese as possible from Parmigiano-Reggiano rinds, until rind is 1/4 to 1/2 in. thick. Cut into 3/4-in. squares.
- Arrange pieces print-side down on a microwave-safe plate, 1 in. apart. Microwave on high until puffed, about 1 min. Let cool slightly.