GotGarlic
Chef Extraordinaire
Is it only parmesan rinds that work well in soups? Can other rinds be used (from hard cheese) or is there a reason why not? (I note that they seem to be less hard).
There are many edible cheese rinds: http://cheeseunderground.blogspot.com/2011/01/cheese-rinds-to-eat-or-not-to-eat.html