I was doing a little research on Parmigiano Reggiano, the delicious hard cow's milk cheese that is only produced in Italy.

Parmigiano Reggiano Rinds

The Wikipedia page has many more details in English about the history of the cheese and how it is produced and regulated.

When you buy a hunk of Parmigiano Reggiano it comes with a rind with burn marks indicating that it is real Reggiano cheese.

The rind is tough and not edible as is, but don't throw it away! A pound of Reggiano ranges in cost from $22-$39/lb, so it is definitely an investment. You are paying for the rind as well as the cheese, so why not put it to good use?

When you get home with your Reggiano cut off the rind (since the cheese is formed into huge wheels it might not come off in one clean cut). Then place the chunks of rind in a Ziploc freezer bag and store them in the freezer. To store the hunk of Reggiano wrap it in plastic wrap and put it in a Ziploc bag and store it in the fridge.

Whenever you are making marinara sauce or a soup or stew just toss one of the hunks of rind in the pot and it will add and extra depth of flavor to whatever it is you are making. Once the soup or sauce is done remove the rind and discard it, as it has fulfilled its destiny.

I was surprised to see that toasting a Reggiano rind and eating at is was another way to utilize the rind. A basic recipe is here.