Parmesan Rind Uses: 3 Ways to Use a Parmesan Rind

A Parmesan rind is the outside shell of a cheese that forms during the aging process. As the air dries out the outer layer of the cheese, it solidifies and becomes a crust known as the rind. In general, cheese rinds occur naturally and are edible (a cheesemaker might choose to wrap a cheese in cloth or wax, which are not edible). Parmesan cheese, or [Parmigiano Reggiano](https://www.masterclass.com/articles/a-guide-to-using-parmesan-cheese), is an Italian hard, aged cheese that is an ingredient in dishes like risottos, pastas, and many others. Parmigiano Reggiano rinds are firm, smooth, and slightly greasy. Even though the rind is edible, it is very hard and sometimes gritty. It doesn’t grate well, but the Parmesan rind has other uses, particularly in soup or sauce recipes. When the rest of the cheese is gone, you can use the rind right away in another dish, or keep it in the freezer to use later. Parmesan cheese rinds infuse a cheesy flavor into many Italian food dishes and give that umami secret ingredient. Some consider adding leftover rinds to recipes a food hack that enhances flavor. Listed below are a few ways to use up your Parmesan rinds: 1. __Broths__: Add a Parmesan rind to chicken broth, beef broth, or veggie broth to add a rich flavor. Then you can use this Parmesan broth for pasta dishes like tortellini en brodo (tortellini in broth) or rice dishes like [risotto](https://www.masterclass.com/articles/wolfgang-pucks-springtime-risotto). Add the rind as the broth simmers and remove it before you finish the dish. 2. __Sauces__: The flavor of Italian pasta sauces, such as a classic red sauce or a [bolognese](https://www.masterclass.com/articles/how-to-make-bolognese), can benefit from Parmesan rinds. Add the rinds to the tomato sauce as it simmers to impart a cheesy flavor without having to add grated cheese. You can use the sauce for lasagna or other pastas, like spaghetti or rigatoni. 3. __Soups and stews__: Italian wedding soup, minestrone soup, and hearty [beef stew](https://www.masterclass.com/articles/beef-stew-recipe) are classic comfort food items that will develop richer flavors with the addition of a Parmesan rind. Simply add the rind as your soup or stew simmers. Make sure the parm rind doesn’t stick to the bottom of the pot, lest the flavor will become bitter and burnt. Finish the soup or stew with a drizzle of olive oil and serve each bowl with crusty bread. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. A Parmesan rind is the outside shell of a cheese that forms during the aging process. As the air dries out the outer layer of the cheese, it solidifies and becomes a crust known as the rind. In general, cheese rinds occur naturally and are edible (a cheesemaker might choose to wrap a cheese in cloth or wax, which are not edible). Parmesan cheese, or [Parmigiano Reggiano](https://www.masterclass.com/articles/a-guide-to-using-parmesan-cheese), is an Italian hard, aged cheese that is an ingredient in dishes like risottos, pastas, and many others. Parmigiano Reggiano rinds are firm, smooth, and slightly greasy. Even though the rind is edible, it is very hard and sometimes gritty. It doesn’t grate well, but the Parmesan rind has other uses, particularly in soup or sauce recipes. When the rest of the cheese is gone, you can use the rind right away in another dish, or keep it in the freezer to use later. Parmesan cheese rinds infuse a cheesy flavor into many Italian food dishes and give that umami secret ingredient. Some consider adding leftover rinds to recipes a food hack that enhances flavor. Listed below are a few ways to use up your Parmesan rinds: 1. __Broths__: Add a Parmesan rind to chicken broth, beef broth, or veggie broth to add a rich flavor. Then you can use this Parmesan broth for pasta dishes like tortellini en brodo (tortellini in broth) or rice dishes like [risotto](https://www.masterclass.com/articles/wolfgang-pucks-springtime-risotto). Add the rind as the broth simmers and remove it before you finish the dish. 2. __Sauces__: The flavor of Italian pasta sauces, such as a classic red sauce or a [bolognese](https://www.masterclass.com/articles/how-to-make-bolognese), can benefit from Parmesan rinds. Add the rinds to the tomato sauce as it simmers to impart a cheesy flavor without having to add grated cheese. You can use the sauce for lasagna or other pastas, like spaghetti or rigatoni. 3. __Soups and stews__: Italian wedding soup, minestrone soup, and hearty [beef stew](https://www.masterclass.com/articles/beef-stew-recipe) are classic comfort food items that will develop richer flavors with the addition of a Parmesan rind. Simply add the rind as your soup or stew simmers. Make sure the parm rind doesn’t stick to the bottom of the pot, lest the flavor will become bitter and burnt. Finish the soup or stew with a drizzle of olive oil and serve each bowl with crusty bread. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. A Parmesan rind might seem like a throwaway byproduct of Parmesan cheese, but you can use it in myriad ways to enhance the flavor of classic dishes.