Graters

What to do with the hard part of parmesan cheese?

A while ago I bought a large block of parmesan cheese, I used it all except for the hard part (I don't know what is it called). Is there a recipe that calls for this part of the cheese, or is it inedible?

Public Comments

1. The rind. Throw into a pot of soup, it will add very much flavor
2. dump it
3. As a block of Parmesan ages you’ll notice a darker, hard rind forming near the edge. This is usually not eaten directly because of its toughness. However, Italian cooks take advantage of it by adding it to soups or stews as a flavoring agent. Allow it to semi-melt in your soup during cooking and remove it before serving.