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what to do with a good gouda rind

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I always save the rinds of cheeses like parmigiano, pecorino, and piave to season soups and tomato sauces with great results. I just came to the end of some DELICIOUS 3-year-aged gouda and I'm trying to think if there could be a use for that rind too. I'm having a hard time thinking of a dish that would work with that slightly stinky pungency of gouda but it seems like a shame to throw away the rind of such a delicious cheese--especially at the price it comes at. (It's definitely a special treat.) Can anyone think of some good applications?

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  1. Gouda usually comes with a wax rind so I wouldn't want to drop it into a hot dish and, without some amount of heat, I don't know how you'd extract any meaningful amount of flavor. I can't imagine putting wax into a soup (but then, Parmigianno Ragiano is often wrapped in a wax rind) however seeing as how you've done it previously, it would probably work well in a minestrone.
    Do you usually use it in soup, then cool it and remove surface wax? Or do you have some other method.