By Replacing Cheese-Flavored Crackers. Literally, all you have to do is put some freshly grated Parmigiano-Reggiano cheese in a hot, non-stick skillet and let it brown on the bottom before moving it to a wire rack to cool for a crispy, golden-brown perfection.
By Adding Tons of Flavor to Soup, Stew, or Sauce. Don’t throw away the rind; after you’ve grated all the cheese from the wedge, drop the rind into a simmering pot of soup, stew, or sauce for tons of extra flavor. If the rind doesn’t dissolve completely, simply fish it out with a spoon and discard it when you’re ready to serve your food.
(Credit: Flickr/Jessica Merz)
By Crusting your Chicken in Salty Goodness. Add some freshly grated Parmigiano-Reggiano to your breadcrumbs when you’re breading pieces of chicken for frying.
By Making it Easy to Create Infused Olive Oil. Toss your leftover rind into a glass jar and top it with olive oil to make a cheese-infused oil.
By Pairing so Deliciously with Chocolate. Try dipping salty Parmigiano-Reggiano at your next chocolate fondue party. Chocolate + Salt = Perfection.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.