http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/ Questions and Answers about Cheese Thu, 09 Sep 2010 06:50:48 -0500 http://wordpress.org/?v=2.8.4 hourly 1 http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/comment-page-1/#comment-2370 kikidee Fri, 27 Nov 2009 07:24:52 +0000 http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/#comment-2370 dump it dump it

]]> http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/comment-page-1/#comment-2369 c l Fri, 27 Nov 2009 07:21:32 +0000 http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/#comment-2369 The rind. Throw into a pot of soup, it will add very much flavor The rind. Throw into a pot of soup, it will add very much flavor

]]> http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/comment-page-1/#comment-2368 cc Fri, 27 Nov 2009 06:32:21 +0000 http://www.curdsnwhey.com/what-to-do-with-the-hard-part-of-parmesan-cheese/#comment-2368 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. 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.

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