From the Cutting Edge of Cheese

Amos Miller
Amos Miller 02 de Marzo de 2011

Somewhat related to Jann's earlier post on leftover cheese, but worthy of it's own little tip:

Never toss the rinds of Parmgiano-Reggiano, Asiago, Romano or Grana-Padana away just because you have grated them to the rind. Put them into a freezer bag and save them for your next pot of marinara sauce. You'd be surprised at how creamy and delicately these can improve the flavor profile of the sauce. Just fish them out when you're done cooking the sauce down. THEN you can throw them away.

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Frank Fariello
Frank Fariello Miércoles, 02 de Marzo de 2011 a las 09:59 AM
Re: From the Cutting Edge of Cheese

Great advice, Amos. Cheese rinds also add flavor to risottos and vegetable soups. And to be honest, I usually don't throw them out after I fish them out of the pot, either: I eat them! After cooking they're soft but chewy, and have a pleasantly nutty flavor... a special treat just for the cook, mind you.

Claudia lamascolo
Claudia lamascolo Miércoles, 02 de Marzo de 2011 a las 11:56 AM
Re: From the Cutting Edge of Cheese

Hi Amos. I leave all my cheese thats grated in the freezer. I buy big chunks of locatelli, grate it put it in a big tupperware container and freeze it... years ago it always go molding if I had huge bowls in the fridge too long... I totally forgot what a great tip this was for the group! Thanks so much for bringing this to the group knowledge awesome tip here!

Amos Miller
Amos Miller Miércoles, 02 de Marzo de 2011 a las 05:11 PM
Re: From the Cutting Edge of Cheese

Hey, Frank - great idea! A little 'chef's prerogative' to accompany the rest of the bottle of that good red wine I opened to make a sauce...

And Claudia - never try to freeze that can of Cheese Whiz you have in the 'fridge. just kidding, of course... really...

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