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Don't throw out those cheese rinds -- use them in soup!

by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Nov 12th 2008 11:05AM
Filed under: Cheese, Soups/Salads


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cheese rind

Skimming through my feed reader and getting caught up on posts at The Kitchn, I stumbled upon one heck of a great way to make the most out of your cheese. After you've gotten what you can from your block of Parmesan, take the rind and save it for your next batch of soup or sauce. When it's ready to simmer, throw it in and "The rind will soften and the flavors of the cheese will infuse throughout the dish." Just keep a bag of rinds in the freezer, and pull out as needed. And may I say, I think this could be sinfully wonderful in chili? Yum.

Do you have any other great uses for cheese rinds?

Tags: cheese, cheese rinds, CheeseRinds, soup

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