Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?

share|improve this question
up vote 45 down vote accepted

Yes, you can save it and add it to soups such as Minestrone for additional flavor. Once the soup is done, remove and discard the rind. For extended storage, keep it in a bag in the freezer until you have need for it.

share|improve this answer
+1 from me, this is exactly what I do with mine – Rob Jul 25 '10 at 18:13
I do the same -- you can freeze it if you're not going to be making stock right away – Joe Jul 25 '10 at 19:48
I eat parmesian slices plain and the rind goes down the gullet with it. – Richard DesLonde Apr 22 '11 at 6:48
yep - came here to mention minestrone soup. also good in french onion. : ) – franko Jun 17 '11 at 22:50

Save it! In addition to minestrone and other soups, it also works well to flavor sauces -my favorite use is in the mushroom mixture for chicken marsala.

share|improve this answer

Parmesan rind is really good in the Minestrone Soup. Also, try it the next time you are slow cooking your fresh tomato sauce. The rind adds just that certain something to the sauce that grating the cheese does not do.

share|improve this answer

I tipically eat it as is after have scrubbed\cleaned the paraffin with a knife.
For something original: put it in a microwave for 1 minute; it will inflate becoming crunchy.

share|improve this answer

No one's said risotto? Fine then, I'll say it.

Risotto :)

share|improve this answer
Could you expand this answer to explain how to use it in risotto? At the moment your answer is effectively just a single word. – starsplusplus Jun 17 '14 at 22:07

In a restaurant my brother worked in they would cook the rind up in the pasta water for staff food. Then they would server the pasta with the chopped up rind in it. Apparently the pieces of rind were fought over.

share|improve this answer

If you have a blow-torch and a large enough piece of rind, you can heat the inside and use it as a serving dish for soups, pasta and other things.

share|improve this answer

Like everyone else is saying, toss it into anything that you a) simmer in water and b) want to taste good. For me, having a rind left over is always an excuse to make tomato sauce.

share|improve this answer

In Italy the rind is usually covered in transparent wax. Grate it even outside before using it!

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.