Recycle Your Rinds

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

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.