Author: Tom Merkli

Rolf Beeler once shared with us a guideline on whether you can eat the rind of a cheese: if the whole cheese fits comfortably in the palm of your hand, then you can eat the rind. If it does not, it is advisable to discard it. Of course, this is merely a rough guide; generally, the rinds of matured cheeses are not intended for consumption as they serve as a protective layer for the cheese and are not necessarily highly palatable. Nonetheless, there is no need to throw them away. Here are some suggestions on how you can utilise them:

Leftover rinds are brimming with flavour and can be employed in various culinary applications. Here are some creative ways to make use of them:

1. Soups and Broths: Add rinds to soups and broths while they simmer. They impart a rich, savoury flavour that enhances the overall taste. Just remember to remove them before serving.
   
2. Stews and Sauces: Similar to soups, toss the rinds into stews and sauces. They can add a deep umami flavour, particularly in tomato-based sauces or risottos.
   
3. Pasta Dishes: When cooking pasta, place a rind in the boiling water or sauce. It will infuse the dish with a subtle cheesy flavour.
   
4. Creamy Risottos: Incorporate the rinds into risottos during the cooking process for added depth. Remember to remove the rinds before serving.
   
5. Flavouring Bean Dishes: When cooking beans or lentils, add a rind to the pot. It enhances the seasoning and adds an extra layer of complexity to the dish.
   
6. Making Stock: Keep rinds in your freezer and use them to boost the flavour of homemade stock. They add a lovely depth to vegetable or meat stocks.
   
7. Cheese-Infused Oil: Infuse olive oil with rinds by gently heating them in the oil. This creates a tasty oil that can be drizzled over salads, breads, or pasta.
   
8. Garnishes: After simmering the rinds in a dish, consider grating the softened rind to sprinkle over your dishes as a rustic garnish, adding texture and flavour. This works particularly well with rinds from cheeses like Sbrinz AOP.
   
9. Freezing: If you’re not ready to use the rinds immediately, freeze them in an airtight container or bag. They can last for several months and will be ready for use when you are.
   
10. Homemade Pizza: When making homemade pizza, consider placing a rind in the sauce or positioning it near the crust while baking for an extra burst of flavour.

By using leftover rinds in these ways, you not only reduce waste but also significantly enhance the flavour of your dishes.