Parmesan rinds ending up in the rubbish?
Cheese and dairy are one of the most exhaustive food groups to produce, which is why throwing them away has a bigger impact than you might think. Parmesan’s hard texture means that you might think its rinds are rendered useless after you have shaved off all of the cheese.
The longer you leave it, the more intense the flavour. Drizzle on top of pizzas, risottos and salads for a smooth taste of parmesan, or use in cooking for an extra hint of flavour. Use up every part of your parmesan, reduce waste and make your tasty dishes even tastier!
- 500ml olive oil
- 45g Parmesan rinds
- Cut off the parmesan rinds.
- Put the rinds into a glass oil container.
- Pour the olive oil on top.
- Seal and store in a cool and dark place.
- Pour and enjoy.