Why Throw Away Edible Cheese Rinds? 0 10

If you are a fan of hard cheese, you are probably familiar with its appetizing rind. However, as the aging process continues, the cheese becomes harder, and sometimes it can be difficult to bite into the rind. Don't rush to throw it away! We have prepared six useful tips for you.

First of all, cheese rinds should be cleaned. Rinse them, dry them with a towel, and if necessary, remove the outer layer with a grater or knife to get rid of any labels and wax.

Cheese Rinds in Soups

The most common way to use cheese rinds is to cut them into cubes and add them to soups, broths, stews, and casseroles. When heated, the cheese begins to soften and releases an appetizing aroma, enhancing the flavor of the entire dish even more than just grated cheese would.

Cheese Rinds for Pasta, Risotto, and Mashed Potatoes

Another simple and effective way to use cheese rinds is to add them to pasta. To do this, soften the rinds by soaking them in milk or cream with a fat content of up to 10%. Leave them for a few hours, cut them up, and add them to the hot finished dish. The softened rinds can also be used in risotto and bean dishes.

If desired, the rinds with a small amount of hot milk or cream can be blended in a blender until smooth and then added to mashed potatoes, mixing thoroughly.

Cheese Rinds for Mince and Dough

Soaked in milk, cheese rinds that are then blended are perfect for making meat or chicken meatballs. Don't forget to squeeze out any excess liquid.

After softening, the rinds can be used for baking focaccia or muffins. Again, remember to squeeze out any excess liquid.

Fried Cheese Rinds

We all love fried cheese, but we rarely think about the fact that the rinds of aged cheese can also be fried. You will need a bit of first-press olive oil in a hot skillet with a thick bottom and diced cheese rinds. Once they start to puff up and soften, the rinds are ready. Important: they should be eaten immediately after frying, or they will quickly harden!

If you like, you can use batter when frying cheese rinds. First, coat them in flour, then dip them in beaten egg, and coat them in breadcrumbs. Remove any excess coating and fry in hot oil until golden brown. Transfer the rinds to paper towels to absorb excess oil and serve hot with cranberry jam.

Grilled Cheese Rinds

If you have access to an open flame, the best way to use cheese rinds is to grill them or barbecue them, placing the rinds on the grill with the hard side down.

If there is no fire, you can use the oven: brush the cheese rinds with olive oil and place them on a baking sheet lined with parchment paper. Bake at 160 °C until soft. Serve immediately with roasted vegetables or meat.

Microwave Cheese Rinds

Baking cheese rinds in the microwave may seem unusual, but the microwave will provide an unexpected crispy result — the rinds will resemble cheese chips. Cut the rind into thin slices, place them on a suitable plate, and cook in the microwave for about 1.5–2 minutes at full power. The rinds should start to bubble. If they are too hard, you may need to repeat the process several times until they soften. These cheese rinds will make a great snack!