Don’t throw out your cheese rinds! That’s our heartfelt message for this zero-waste issue. Rinds are an umami bomb, just waiting to detonate in your next meal, and there are many wheys (a cute pun there for you) to use them up.
We’re specifically talking about rinds from low-moisture, hard cheeses, such as pecorino Romano, Grana and Parmigiano Reggiano.