Wednesday, September 29, 2010

Center to Rind Cheese Eating

Dinner's Journal talks cheese rinds. I admit, being an even bigger novice to cheese eating than I am to cooking, I've never really known what to do with the rind... besides not eat it. I guess what's a little confusing is that there are coverings for cheese (wax being the one I see most) that aren't rinds... so I was a little shaky on which were  good for other uses. It seems certain that Parmesan and similar cheeses have rinds that are worth freezing for soup, but in a related blog post Simply Recipes goes so far as to propose toasting them. Intrigued? I am. Technique here.

Apparently today is Revenge of the Parmesan Rinds Day...  who knew? Though selecting a gift couldn't be easier.

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