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Can You Eat the Rind of Parmigiano Reggiano?

Do You Throw Away the Parmigiano Reggiano Rind? Here’s What You Should Know

The rind should always be present on every piece of Parmigiano Reggiano sold because it carries the guarantee of traceability and authenticity of the product, with all the origin and quality marks impressed on it.

But is the rind of Parmigiano Reggiano edible?

Absolutely yes.

The rind of Parmigiano Reggiano is not treated with any preservatives or antifungals, as Parmigiano Reggiano is simply immersed in brine (water and salt) for preservation. The salt absorbed during immersion in the brine, along with exposure to air and humidity, makes the rind particularly flavorful, as well as harder and darker than the inner part.

How to Consume the Parmigiano Reggiano Rind

However, before eating the rind of Parmigiano Reggiano, it is important to clean it well, as it serves as the outer barrier during the long or very long aging process. Months and years during which it can come into contact with germs and bacteria.

For this reason, it is important to carefully clean it by washing it under running water and scraping off the outermost layer (with a grater) before consuming it.

The Parmigiano Reggiano rind, although rather hard to eat, is particularly suitable for use in cooking.

Add it to broths, soups, ragù, risottos, or creamy pasta during cooking. It is excellent in cheese fondue or simply grated into your recipes.

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