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Old 12-13-2012, 01:28 AM   #1
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Leftover cheese rinds?

What do you all do with your cheese rinds. The harder outside parts of aged cheese. I regularly get parm rinds that I dice small and use in my Mac n Cheese for some chewy but that is about it. Any ideas? I just bought some other hard cheeses and it got me thinking.

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Old 12-13-2012, 01:36 AM   #2
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What do you all do with your cheese rinds. The harder outside parts of aged cheese. I regularly get parm rinds that I dice small and use in my Mac n Cheese for some chewy but that is about it. Any ideas? I just bought some other hard cheeses and it got me thinking.
Put them whole in your pasta sauce. Great way to use them.
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Old 12-13-2012, 01:39 AM   #3
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Slow cook sauce? Do they melt? Do you grate them? Dice em?
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Old 12-13-2012, 01:44 AM   #4
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Slow cook sauce? Do they melt? Do you grate them? Dice em?
Yes. Slow cooked. And just put the whole rind in. What cheese is left will melt off. After the sauce is done, remove what is left and throw away. All the flavor has been cooked out of it. Don't grind ir or anything else. Just toss it.
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Old 12-13-2012, 01:54 AM   #5
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I would probably grab that thing and put it on a slice of sourdough for the chefs take before tossing it! Will try in sauce!
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Old 12-13-2012, 02:20 AM   #6
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Throw the rinds into a pot of soup! They never completely dissolve but they add tons of flavor. I purchase them whenever I can find them at grocery stores and save up my own in the freezer. They're especially great in minestrone, white bean or pasta e fagioli.
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Old 12-13-2012, 08:09 AM   #7
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Throw the rinds into a pot of soup! They never completely dissolve but they add tons of flavor. I purchase them whenever I can find them at grocery stores and save up my own in the freezer. They're especially great in minestrone, white bean or pasta e fagioli.
Oh yes. I forgot about them. How silly of me. My daughter does it all the time. In fact I just gave her mine that still had some grating left on it. She will grate off what she can and toss the rind into a pot of pasta e fagioli. One of my favorites that she makes. I have some good eating coming this week.
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Old 12-13-2012, 10:57 AM   #8
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Slow cook sauce? Do they melt? Do you grate them? Dice em?
They are wonderful in the gravey but try adding them to soups. they will get very soft and chewy.
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Old 12-13-2012, 11:00 AM   #9
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<sigh> Mine go to the dog. He's become so accustomed to it that he won't eat until there's a bit of cheese grated into his food. Grated rinds are okay, but not just any cheese. It has to be expensive. Grana Padono preferred.
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Old 12-13-2012, 11:20 AM   #10
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<sigh> Mine go to the dog. He's become so accustomed to it that he won't eat until there's a bit of cheese grated into his food. Grated rinds are okay, but not just any cheese. It has to be expensive. Grana Padono preferred.
Gourmet dog.
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