HOME > Chowhound > Home Cooking >   No parmesan rinds...?  I've
always wanted to give my tomato soups, pasta sauces, stews etc
that unbelievable umami kick that comes from adding a parmesan
rind or two to the stock.  The problem is, I just don't use
parmesan enough to ever have any rinds lying around, and I'm
hardly going to buy a big block of expensive cheese just to cut
off and use what ought to be the 'leftover waste'! :D I wondered
whether it would have the same effect if I grated parmesan
directly into a stock or stuck in a block of non-rindy parmesan
(i.e. the actual cheese) to simmer with the other ingredients,
or would it melt and curdle and stick to everything and create a
horrible dairy scum on the surface as I suspect it would?
Please, no suggestions to just 'use more parmesan' ;P    1.
Click to Upload a photo (10 MB limit)   1. There are other ways
to provide yourself with parmigiano rinds than to up your
consumption of parmigiano. If you have a decent cheese monger,
they might save you some piec