Let’s commit to reducing food waste this year and re-use those cheese rinds you might otherwise toss. If you’re tired of parmesan broth, try these recycling tips from cheese pros.
- “We steep Gouda rinds in cream and then make ice cream. So, so delicious.” —Jill Giacomini Basch, co-owner of Point Reyes Farmstead Cheese Co.
- “I throw them in red sauce or beans, since both are simmered for a long time and can use the umami.” —Tia Keenan, author, cook, and cheese specialist
- “I immerse Manchego rinds in Spanish olive oil. The more patience, the better—at least 30 days is best.” —Jeffery Mitchell, owner of Culpeper Cheese Co.
- “I fry them in olive oil! The rinds don’t have a ton of flavor, so I usually season the bejesus out of them.” —Nick Bayne (@thecheesemason), cheesemonger
- “I grill parmesan rinds wrapped in bresaola with a sprig of arugula and a touch of balsamico. It makes a super delicious canape.” —Waldemar Abrecht, sommelier
- “I throw them in when I cook greens.” —Jenny Glazer, cheesemonger
- “They’re good for noisy dogs and teething babies.” —Tom Van Voorhees, retail manager at Rogue Creamery
- “I serve them as ‘ribs.'” — Tenaya Darlington (@mmefromage), author and blogger