parmigiano reggiano

[BetyLouWho]

When using a chunk of this beautiful cheese, how much of the rind should I throw away? Is there a bacterial/health reason for discarding any of it? Does it sit out in the elements (ie flies) or something?

[IslandGirl]

When using a chunk of this beautiful cheese, how much of the rind should I throw away? Is there a bacterial/health reason for discarding any of it? Does it sit out in the elements (ie flies) or something?

Here in my culinary school, in class tonight as a matter of fact, we grated up the rind, lots of flavor and really, it's just very ripened and very dry cheese.

I have also read of where pieces of the rind are used to add an indefinable flavor to a good soup, just before topping with pesto (sounds like it either dissolves or gets fished out :) ).

Enjoy (and don't waste a bit of that yummy expensive stuff).

[scott123]

I grate parmesan to about 1/8th of an inch. As I approach the rind, though, I always compensate for the lack of flavor by adding slightly more cheese to the recipe. Also, I've noticed that if I use it fairly close to the time it was cut (when it's 'freshest'), the flavor is a lot more intense than after it's been in the fridge for a few weeks. In that instance, I use less. Same thing for pecorino.

(sounds like it either dissolves or gets fished out :) ).

It depends on how long it was aged, but if you simmer it for a VERY long time, it does dissolve. Most of the time, though, you fish it out.