Waiting to see if Sarah Jampel has some specific tips.
General practice...
Rinds from hard cheese (Parmesan et al) are usually saved in freezer and added to soups/stews to add some depth of flavor. Also a way to get the last bit of flavor out of a cheese.
They're optional here. If you don't have one, omit. If yes, usually use one rind per batch, but if you have more and want to amp up the cheese flavor, add a couple.
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General practice...
Rinds from hard cheese (Parmesan et al) are usually saved in freezer and added to soups/stews to add some depth of flavor. Also a way to get the last bit of flavor out of a cheese.
They're optional here. If you don't have one, omit. If yes, usually use one rind per batch, but if you have more and want to amp up the cheese flavor, add a couple.