Don’t Toss That Rind: A Cozy Fall Cheese Tip

When the weather cools down, soup, stew, and chili season officially begins — and your leftover cheese rinds can make those cozy dishes even better.

Instead of tossing the rind from a hard cheese like Parmesan, save it for later. Those firm ends may not be great for slicing or snacking, but they still hold plenty of savory cheese flavor.

Save Your Rinds for Soup Season

After you finish a wedge of hard cheese, place the natural rind in a freezer-safe bag or container and keep it in the freezer. The next time you’re making a pot of soup, stew, beans, or another slow-simmered dish, simply add a rind while it cooks.

As the dish simmers, the rind softens and releases rich, salty, savory flavor into the broth. Think of it as an easy way to add another layer of cheesy goodness without adding a heavy sauce or loads of extra cheese.

How to Use a Cheese Rind

Drop one rind into your pot while the soup or stew is simmering and let it cook along with everything else. Before serving, remove whatever is left of the rind.

This works especially well in dishes like:

• Tomato or vegetable soup

• Minestrone

• Potato soup

• White bean soup

• Lentil soup

• Hearty stews

• Pasta sauces

One important note: use natural cheese rinds only. Remove any wax, plastic, cloth, or other non-edible coating before cooking.

A Little Cheese Goes a Long Way

Saving cheese rinds is a simple way to get more out of something you might otherwise throw away — and it can make your favorite fall recipes taste like they’ve been simmering all day.

So the next time you reach the end of a wedge, don’t toss it. Freeze it, save it, and let it work a little cheesy magic in your next cozy meal.

Stop by the Frankenmuth Cheese Haus to find a new favorite cheese for your fall recipes — and remember to save the rind when you’re done!

Happy fall cooking! 🍂🧀