If you’re tossing your Parmesan rinds, you’re wasting that gorgeous chunk of cheese’s full potential. Along with onions, tomatoes and meat, cheese is one of the best sources of umami. Repurpose your Parmesan rinds and make the most of them with these ideas.

To make your rinds last longer, stock them in a bag and load them into the freezer; they can be kept for up to 18 months.

In case you missed it, Parmesan rinds are totally safe to use; it’s even encouraged. Most people assume that the rinds are made of wax, but that hardened exterior is formed early during the process of cheesemaking. The cheese is simply washed with brine, which eventually gets imparted into the cheese. To make your rinds last longer, stock them in a bag and load them into the freezer; they can be kept for up to 18 months.

How To Repurpose Parmesan Rinds

If you’ve never cooked with Parmesan rinds, incorporate them into these dishes to make them richer and more savoury.

Stews & Soups

We didn’t think it possible, but this simple addition will make your Minestrone that much more delicious – the same goes for tomato-based sauces.

Chuck your Parmesan rinds in soups and stews to impart the most incredible umami flavour. This generally works for tomato-based soups, but could be tried in broths and slow-cooked stews. With time, the rinds will slightly melt and impart that savoury, rich flavour. For peak flavour, give your rinds at least 45 minutes to 2 hours to cook with your dish. Once ready to plate up, toss the rinds away – you’ve served them well!

Simmer your Parmesan rinds in this comforting Winter Minestrone Soup with Basil Pesto or this flavourful Tomato, Sausage & Bean Stew.

Creamy Risotto

Risotto is our idea of the perfect winter comfort food; it’s right up there with Minestrone soup. Though many consider this dish notoriously difficult to master, making risotto is rather simple. Chicken, fish or vegetable stock is often used to enrich the rice with flavour, but if you want a complete flavour transformation, we highly recommend adding Parmesan to the equation. Halfway through cooking the risotto, add the Parmesan rinds for an even more luscious and creamier result. Before serving, discard the rinds. Everyone will scoop this up, down to the last grain!

Add creamy goodness to this Pea & Gammon Risotto or this Pea, Pancetta & Mascarpone Risotto for something ‘a little extra’.

Infused Olive Oil

If you’re not a fan of soups and stews (our deepest sympathies), there are other ways you can make the most of those hard chunks of cheese. Place them in a Mason jar and glug some good-quality local extra virgin olive oil to impart a delicious savoury flavour. Drizzle it over salads, bruschetta, or anything your heart desires. Unlock more flavour by placing garlic cloves in the jar along with the rinds and olive oil.

Infuse these Confit Tomatoes with Whole Garlic & Thyme with Parmesan rinds.

Pastas

There is always the option of simply grating your rinds over pasta dishes and salads. No rule says you can’t. If you need a small amount of Parmesan but you’re not keen on buying an entire wedge for a tiny sprinkling, Parmesan rinds can go a long way in making your pasta more delicious. Of course, if you’re making Cacio e Pepe and need more than a little Parmesan, using the rinds might not be ideal, but it will transform the flavour of a simple yet delish gnocchi. You could also add it to a tomato-based pasta sauce.

Try it in this Gnocchi in a Creamy Basil Pesto Sauce or Fresh Tomato Marina Sauce Pasta.

Parmesan Stock

Simmer a couple of rinds in water to create a Parmesan stock. Ladle it into sauces and dishes if you want a thinner consistency but don’t want to dull the flavour of the dish. Another fantastic way to use Parmesan rinds is to add them to creamy soups for a velvety texture and delicious flavour.

Add Parmesan stock to this Broccoli & Crème Fraîche Soup.

Cheesy Crusts

Grilled cheese always tastes better with double the cheese. We wouldn’t recommend adding the grated rinds to the interior – go with mozzarella, cheddar or gouda for that irresistible cheese pull situation – but if you want to transform your toastie, grate the Parmesan rinds over the exterior of the buttered bread. When toasted, the cheese crust gives it a delectable crunch and a ridiculously tasty, savoury flavour. Do the same with stuffed chicken or any dish where tomato is highlighted, or just because.

Sprinkle grated Parmesan on this Grilled Cheese with Bacon & Kimchi or these Spinach, Ricotta & Tomato-stuffed Chicken Breasts with Parmesan Crust.

Want more? Make the most of rotisserie chicken with these 5 midweek dinners.