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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!
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
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.
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.
I’m looking forward to trying this! I never throw the rind away but throw them in a pot of spaghetti sauce to add another layer of flavor.
Eating my Parmesan rind popcorn right now. Yum! Thank you!!
We usually toss the rinds in spaghetti sauce, but this sounds like more fun. “eat like popcorn”. I love it!
hahahaha. I always grate the rinds, because I’m ignorant, and I know they’re edible. It takes a lot of work, though, so I’m glad to have found out this trick!
Oooh what a fab thing to do with the olde ends! I bag and freeze my rinds to add to soups for extra umami oomph, but I love this idea too – shall give it a go :)
This sounds great, we had no idea rinds could have life after cheese! I’ve always been under the impression sort of wax is used as a seal. Perhaps that is the ‘oil’ that melted off of some people’s cheese? Could it be brand dependent or perhaps I’m just ignorant!
Many cheeses do use wax as a seal. But Parmigiano-Reggiano does not. ~Elise
Hey, hasn’t anyone heard of putting small amounts of cheese on parchment paper in the microwave? A sprinkle about the size of a quarter in the microwave for about 1.5-2 min. Yes, it will look pretty dark brown. Let them cool and you have a cheese cracker. I have used provolone, cheddar, and all kinds. Don’t repeat the process too many times or my microwave overheats and turns itself off for a while. We love these at my house. Janet
In Brazil, on the Ipanema beach, you can find a lot of street vendors walking around with a little charcoal stove and they would grill cheese and sell it on a stick
I’ve heard of that too. A friend of mine grills provolone. It’s a bit difficult though as the cheese is melty on the inside. You have to grill it on very high heat, turning it frequently so that the outside gets browned as the inside heats up and gets melty. ~Elise
Very innovative. I thought I was clever putting the rinds in my spaghetti sauce where it makes for a lovely twist, but this takes the cake! Huzzah for you, Elise…..and for all you contribute to my kitchen. Love your site.
Oh my…as if I needed ANOTHER reason to munch on cheese. What a delightful idea, and you’re right, so simple it makes you wonder why you’ve never thought of it before! Definitely worth a try — great snack for the cook with a glass of wine while preparing dinner.
I am going to try this with my Manchengo rinds too!! Yummm!
Someone had concerns about the ink on the rind. I think one should have a lot more concerns about the invisable stuff. A documentary about Parmesan cheese clearly mentioned never to use the rinds because it is heavily impregnated with chemicals to fight off the bugs during the aging process. I used to put my rinds into soups too but never did it again after seeing the doc.
Hi Frances, for something like this, it would be best to cite your source. From everything I know, there are no additives other than salt in Parmigiano-Reggiano, which is the authentic form of Parmesan, made under the strictest of guidelines in a particular region of Italy. Even the “ink” is actually a heat branding. ~Elise
I’ve always used parmesan rinds to flavor my red sauce. This looks yummy, though!
Oh my, Elise – this is just evil! I have a bagful of rinds sitting in my cheese drawer, waiting to be included in a soup. The soup is going to have to wait. I have some serious toasting to do. I think this is a job for my handy little kitchen torch.
Just yesterday, I used a couple of Parmesan rinds in a minestrone soup. I love the idea of roasting them and using them in lots of other things too.
I never collect enough cheese rinds to do this. I always use mine in soups. They impart an enormous amount of flavor.
Now I’m going to have to sacrafice a soup and give this a try.