Don't throw out that rock-hard piece of Parmigiano-Reggiano in your frig.

[no_hypocrisy]

Yes, it's hard. So hard you'd get more powder if you'd grate a rock.

But barring some mold, etc. on the outside, it's still very useful.

I threw it in a caldron of minestrone I made last week. The block of cheese added another dimension to the pottage.

You can also do with with Sunday gravy.

[GoCubsGo]

1. My local Kroger sells the rinds for just those sorts of things.

They're finally catching on. I remember my grandma tossing in the rinds when she made her tomato gravy over 40 years ago.

[Fortinbras Armstrong]

2. Italian cooks have known that for years

And putting the rind into soups has been done for forever. BTW, when you take the rind out of the soup, give them to the dog.

[Glassunion]

3. Another use...

Beat that hunk of cheese until you are left with nothing but crumbs.
Place crumbs in a sauce pan.
Add some grappa.
Set on fire.
Let it burn for a bit until its softened.
Put lid on pan to put out fire.
Add butter.
Add pasta.

Enjoy.

[msanthrope]

4. Of course!! You can't make good pasta fagoli without a cheese rind! nt