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Parmesan Rind
Intensely savory and salty, concentrated umami without the softer texture of the cheese's interior.
Lens analyzedParmesan rind is the hard, aged outer edge left over after a wedge of parmesan cheese has been mostly grated or sliced away, too tough to eat on its own but full of umami flavor. Cooks add it whole to simmering soups, sauces, and stocks, then fish it out before serving, since it doesn't melt or fully soften even after a long cook.
Where it comes from
Saving parmesan rinds rather than discarding them is a long-standing thrift practice in Italian home cooking, a way to pull extra flavor out of an expensive cheese before the last bit goes to waste. The technique has since spread well beyond Italian kitchens as a common way to deepen broths and sauces.
Buying it
You can buy parmesan rinds on their own at some cheese counters and grocery stores, sold specifically for this purpose rather than as a whole wedge for grating.
Storing it
Keep parmesan rinds wrapped in the fridge, where they last for weeks, or freeze them in a bag to save up over time before using one in a pot of soup.
Keeps about 1 month in the fridge.
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