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Nov 19, 2013 08:10 PM

Parmesan rind?

I often find that my consumption of Parmesan isn't enough to keep up with my need for Parmesan rind. Is there such a thing as buying just the rind? If so, where? Alternately, how does one use up a lot of parmesan? Thanks, fellow cheese lovers!

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  1. I've seen rinds for sale at several supermarket cheese counters. I think Wegman's most recently. And I suspect that if you asked at the cheese counter at Russo's, they could hook you up.

    1. Whole Foods has started selling parmesan rinds. They are pretty pricey, though, at something like $9.99/lb.

      11 Replies
      1. re: bear

        For that price, you can buy imported parm at Costco grate your own and have the rind to spare. I use parm rinds in my marinara sauce.

        1. re: treb

          Exactly. In a moment of weakness I bought some, and realized it was a pretty ridiculous waste. I have been buying the parm and the grana padano at Costco lately. I just cut off the rinds and stick it in the food processor. Really fresh and flavorful.

          Good idea to stick the rinds in the marinara. I can never have enough cheese with my sauce.

          1. re: bear

            I bought them because it's a whole lot of rind and it's a useful thing to have around. It also keeps next to forever so, to me, if it's what I need, I pay for it.

            1. re: bear

              Actually, I don't think parm rinds are oversold to suckers, as it were. They add a slight something at most, not $10/lb worth. Maybe $2/lb worth, say.

          2. re: bear

            I saw them in whole foods today and was surprised by how thin and anemic looking they were! Wow. Thanks for all of the advice everyone!!

            1. re: ClippyZ

              The sad thing is, you know that all around you, in houses where you know no one, people are throwing out these gems of flavor. I suspect that you can't put out a sign that says "Nice home for Rinds. Deposit here."

              1. re: ClippyZ

                I have more in my freezer than I am every likely to use, tell me more about what you do with them. I've only put them in minestrone/chicken soup.

                I am that person looking through all the pieces of parmesan to find the one with the smallest rind/volume ratio.

                FWIW, I have the best luck at Russo's finding a big hunk with just a bit of rind, with next best the Prospect St. Cambridge Whole Foods.

                1. re: dulce de leche

                  I was wondering this too, I was thinking "how much soup do you make?" I have a half dozen in the freezer myself.

                  1. re: hyde

                    Mostly soup, but especially vegetarian soups. They add SO much flavor to these soups that you don't need any broth. I first used them with some Jack Bishop/ A Year in the Vegetarian Kitchen recipes. But I think I probably put too much in each batch.

              2. re: bear

                I feel less than human for admitting this, but I love chewing on the rinds. They are my favorite part of the cheese. Yes, Whole Foods does have some great ones available. They vary as to thickness depending on who cuts the cheese and whatever else.

                They are directly edible for only a few days before they become too hard and unchewable. Then I just simmer them in packaged chicken broth and they soften up nicely, plus leave the nice flavor in the broth.

                1. re: bear

                  I just noticed that yesterday. Seems like just a few years ago you could buy a nice chunk of parm on sale for 9.99.

                  Their display is disturbingly misleading with a 9.99 sign for rinds (which is a small portion of the display) surrounded by other products and wedges of delicious parm. No other signage. The parm was 19.99 lb. That's just crazy!

                2. Look for them anyplace that sells Parmesan and grates part of it to sell as a grated product. That's the only way they would have rinds on hand or available.

                  Jenny's idea of Russo's might be a smart since they also prepared food, and might have some rinds left from that operation. I'd call ahead and ask if they have them or if they could save up a bunch for you. Then you could pop them in the freezer until you need them.