Kitchen helper – five things to do with your cheese rinds
Don’t throw out your cheese rinds! Here are five ideas to use them up
We’re all about cheese this week in anticipation of Solstice with the Studds, our fabulous cheese events on the 14th and 15th of June. We’ve been up late reading Ellie and Sam Studd’s 304-page turner, The best things in life are cheese, and came across some great hints from Sam and Ellie about what to do with your used Parmigiano Reggiano, Grana Padano and Pecorino rinds.
1. Infuse in oil
Just put a parmigiano rind or two and some garlic cloves into a jar of olive oil and let them infuse for at least three days. Enjoy with crusty bread!
2. Add to a soup, stock or sauce
Throw your rinds into a saucepan of any simmering stock, soup, risotto, stew or sauce which you think would pair well with the cheese. The rind will impart a rich, umami flavour and lead your guests to believe it has been simmering for hours. Just remove before serving.
3. Add to a pan of steaming or simmering greens
Again this will add a depth of flavour which you can finish with a dash of balsamic vinegar and some freshly ground Parmigiano.
4. Make a Parmigiano broth
For the full recipe see page 260 of Sam and Ellie’s book – but in short, caramelise some garlic, leek and onion, deglaze with white wine, and then add 3-5 rinds (you can save them by freezing them), thyme, parsley and peppercorns and 2 L of water. Simmer for 2-3 hours, then salt, strain and store in an airtight container in the fridge for up to 4 days. It’s excellent to use as a base for soups, sauces, risottos and as a stock to cook beans.
5. Use as a doggy treat
Dogs love chewing on these tasty, salty treats! They’re a great alternative to plastic chew toys - unless your dog has a dairy allergy of course.
If you want more great cheesy advice and scrumptious cheesy recipes, Ellie and Sam’s book is available at your local Hill Street Home for $44.99. If you come to Solstice with the Studds, it’s included in the ticket price.
