Don't throw away parmesan rinds
The hard rind is a secret ingredient for soup and sauce.
1
Put rinds you can't grate any more in a bag and freeze them.
2
Drop a piece into soup, tomato sauce, risotto or stock while it simmers — 30 minutes or more.
3
It gives a deep, cheesy umami flavour and a little salt. Fish it out before serving.
4
Rinds of other hard cheeses — Grana Padano, pecorino — work the same way.