Stop wasting your parmesan rind mamis and papis. #cheese

[xH]

What an effervescent young gentleman you are

[andreaarchambeau]

I’m thinking crouton replacement in a ceasar salad or just cheese puffs. So exciting!

[faithcastillo]

Those would be great in a bowl of tomato basil soup. Gonna try that this winter.

[Gneissgirl]

It’s Eva!!! Definitely listen to her. She is a spectacular Italian cook. Pasta Grammar is one of my favorite channels. Excellent choice José!!

[joeymiller]

Parmesan croutons??!? This is true innovation

[tonio]

that such a way with words moment took me OUT, well done jose. Genuienly, god bless you sir. You are a beam of light I tell ya

[gunslngrxero]

All cheese is my favorite cheese. Lactose intolerance can not, and will not stop me.

[C_plourde]

Hey! For anyone curious the rind is made out of the same stuff as inside but to make the cheese they put it in salt water for a while thats what makes it look like that (the texture not the markings).

Its perfectly edible!

[bolttracks]

Parmesan rinds are also a banger addition to any stock!

[jenniferpatterson]

Oh, Eva! She’s a gem. Listen to her, she won’t steer you wrong.

[cme]

I've heard of using the rind but scrapping the dirt off is a GREAT tip, that one has ever suggested. Thanks!

[benderover_]

Hi Jose 👋 been here since day one. You are a real one man thanks for everything you do for us ❤️

[ChocolMamma]

I ❤ Ava & Pasta Grammar...
Just like you!!! 😜😂
Thank you for ALL the yummiest you cook and share with us ❤

[mkelite]

Honestly everything he makes looks so good

[kawaiicatprince]

This is amazing! My dogs like these things called Yak Bones, made of yak’s milk, so whenever they chew it down to a nub, I microwave it and it puffs up just like that. They love it!

[nancyleitner]

I cut our rind up and put it in the soup or spaghetti sauce. Every time you get one on your spoon, it's like a tasty surprise.

[MyNameIsNotPatrick]

I really like Asiago. Recently I had a Cabernet Sauvignon cheese from Costco made by BellaVitano and sold under Kirkland Signature, arguably the best tasting cheese I've ever had.

[kam]

Its olso traditional to take big chunks of rind and grill them at bbq's in italy, often times when friends come over for one they bring bags full of them for the grill

[avkamath]

the rind can also be put when boiling soup or making broth, gives that extra kick in the taste buds !

[dianenoll]

I would use them with croutons in my salad. 😋