{"id":32609,"date":"2017-12-12T10:30:19","date_gmt":"2017-12-12T15:30:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32609"},"modified":"2017-12-10T03:13:59","modified_gmt":"2017-12-10T08:13:59","slug":"planet-cheese-dont-throw-away","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-dont-throw-away\/","title":{"rendered":"Planet Cheese: Don’t Throw That Away"},"content":{"rendered":"
\n
\"Planet
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong><\/a>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n
\n

O<\/span>ne of my first jobs in the food world was working for a French pastry chef. I was just the cashier for his bakery, but I hung out in the back a lot. The best lesson I learned from Marcel was not to waste. He would use his thumb to scrape the last drop of egg white out of the eggshell. (\u201cThat\u2019s the profit,\u201d he would tell me.) No wonder I never throw away chard stems or Parmigiano-Reggiano rinds. The cheese rinds add body and flavor to bean soup, and I\u2019ve recently learned that they make amazing stock. <\/p>\n

Sarah Scott, a popular Napa Valley caterer, uses a lot of Parmigiano-Reggiano in her business. When she has grated all that she can from a wedge, she tosses the rind into a heavy plastic bag in the freezer, and once she has amassed a few pounds, she makes stock. It takes only an hour or so to pull all the remaining goodness out of those hard, dry chunks and make the kitchen smell like a grilled-cheese sandwich.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Sarah uses the rich broth in soups and risotto. When I spoke to her, she had just made fennel soup with it. I\u2019ve included that recipe below. A mushroom or saffron risotto strikes me as a good use for this creamy stock; for spring, I\u2019m thinking risotto with asparagus tips.<\/p>\n

My local Whole Foods sells Parmigiano-Reggiano rinds by the pound. Ask your local cheese shop or deli, or start hoarding your own.<\/p>\n

Parmigiano-Reggiano<\/a> Stock<\/h3>\n

I have to warn you: Any cheese remaining on the rinds will get soft and spongy during cooking, and some of that gooey cheese will cling to your pot. The cleanup is a pain but worth it.<\/p>\n