Cooking Tip of the Day: Cheese

COOKING TIP OF THE DAY:

Don’t throw the rind away of the cheese you just grated for a dish!

The rind can be used to make a stock that can be used in risottos, soups, etc.

The rind of hard cheeses like parmesan reggiano are perfect for making stocks.

Enjoy

This entry was posted on February 12, 2011 at 4:28 am and is filed under Uncategorized . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

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