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Don’t discard your rinds… Enhance soups!


When your block of cheese, particularly Parmigiano-Reggiano or Parmesan (hard cheeses) have been mostly used up, place them into a sealed freezer bag and store them in the freezer. When making your next batch of soup, place a chunk of a rind into your soup and let it cook down in the soup. You will not sense any “cheesiness” in the soup, but it adds a flavor dimension and texture that makes one smile. Prior to serving, discard any of the remaining rind. Save them! Use them! Take your soups to another level.



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