Toasted Parmesan Rinds

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Looking for a way to use up those Parmesan rinds collecting in your cheese drawer? Check this out. A friend of mine showed me this trick the other day that was so drop-dead easy, so obvious, so I-can’t-believe-I-didn’t-think-of-this, and so good, I’ve been eating my way through Parm rinds every day since. All you do is shave them to about a 1/2-inch, no less than 1/4-inch, thickness, spear them with a fork and toast them like marshmallows over a gas flame. Or if you have a broiler, pop them in the broiler. Then slice them into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure Parmesan crouton.

Toasted Parmesan Rinds Recipe

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Ingredients

Parmesan rinds, 1/2-inch thick is perfect, no thinner than 1/4-inch thick

Method

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Gas stove, stove-top method

Remove the grate from your gas stove. Using a fork, pierce a section of Parmesan rind from the softer, non-rind side first. Put the gas on to a medium flame. Holding the cheese rind side to the flame, gently toast it until nicely browned. Remove the fork from the cheese and spear the other side. Now toast the softer side. When nicely browned all over, remove to a cutting board and cut into cubes or strips. Add to soups, salads, or just eat like popcorn.

Broiler method

Line a broiler pan with aluminum foil. Place rinds rind-side down on aluminum foil. Broil the softer, non-rind side first for a few minutes until lightly browned. Then turn the rinds over and toast the rind side. (You toast the cheesy side first because that way when you flip over the rinds, they won't stick as much to the foil.)

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Links

Parmeigiano-Reggiano - the Wikipedia on Parmesan

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Showing 4 of 45 Comments

  • Sarah

    This is genius! I broiled my rinds. If the rinds were on the thicker side, I would cut them up after broiling them and then broil or toast them again to get them crispy on all sides. Addictive. I am adding it to everything and it’s delicious by itself as a snack! Thank yo so much for the recipe!

  • Mmm

    US Parmesan cheese is not processed the same way in which the certified Italian variety is made. Cheese labeled as just Parmesan in the US are treated with chemicals. It can not be healthy to consume rinds in this manner.

    Perhaps. I’ve only seen the true Parmesan sold in wedges off of a cheese wheel with a rind. The US parm is typically sold shredded. ~Elise

  • Margaret

    For several years now I have been putting my parmesan rinds in a jar with olive oil. I use it to brush thickly on hunks of bread, grill it then slice very ripe tomatoes with sea salt & white cracked pepper on top. Delicious – just top up the oil as it needs. Forgot – toast one side of the bread first.

  • Nancy Singleton Hachisu

    I’m not sure how I missed this post, I guess I was in transit from Gloucester. And how had I already forgotten this incredibly tasty little throw away snack that we shared that night? I love the French/Italian idea of no waste. It just makes so much sense. My parmesan pieces are smaller than yours, but will be guarded well for this little delicacy. Thanks for the reminder.

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