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Here's one for my fellow foodpicklers: The LA Times kitchen tip this week suggests saving Parmigiano cheese rinds to toss into a soup or stew, which I already do. But the tip recommends freezing them until needed. What if you haven't frozen them? How long will they last refrigerated? I have some that are pretty long in the tooth -- can I still use them in a soup? They're not moldy, just really old.

asked by cookbookchick over 6 years ago
8 answers 649 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

I've got some oldies stashed in the fridge cheese drawer, too, in a heavy duty plastic freezer bag. In the way back, where it's coldest. Every time I dig one out, I tell myself "I should put those in the freezer". They're still tasty. As long as it's a hard cheese rind, and not moldy, I think we're fine. I mean, Parmigiano is aged for years anyway, right?

But, henceforth, maybe we should start putting them in the freezer.

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Abbie is a trusted source on General Cooking.

added over 6 years ago

I agree - oldie does not necessarily = moldy. I say smell them - if they smell like stinky feet, chuck 'rem, if they smell like parmesan - into the pot they go!

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

If there is no visible mold (which could be scraped off anyway) they are fine. And this is a good way to add a little flavor boost to minestre. Of course a prosciutto bone also works wonders.

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added over 6 years ago

I never remember to freeze them either and I don't think I've ever had to throw one out. They seem to last forever.

80cc9648 9cfe 4049 92f3 f6fef0f3a439  fb avatar
added over 6 years ago

no mond, then good to go. It is aged cheese and unless it smells off or looks funky, it will be fine.

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added over 6 years ago

I agree. I keep it in the fridge.

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2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 6 years ago

Even when they are very old and hard as a rock, they add wonderful flavor.

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added over 6 years ago

Thanks everybody! I guess I'll just keep doin' what I'm doin', but I better buckle down and start making more soup. i do use a lot of Parmigiano and the rinds are piling up -- in a heavy duty plastic bag in the back of my fridge, just like mrslarkin. casa-giardino, what is that delicious-looking concoction in your photo?

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