Mitica Parmigiano Reggiano Rinds

A handy item to have in your repertoire- a fair amount of cheese before getting to the outer rind -with the right grater, shaves well-added unshaved to a soup or tomato sauce pot, yields a deeper flavor -a nice treat for the chef after it imparts its flavor to the simmering product

I soak them for a night in water. Then I slice and dice them as wanted. I love the nutty taste

This was really wonderful.

Many people use these crusts to put in their broth for flavor. Not me: I clean them up with a kinve (to take out dirt and wax) then I eat them like that. I have been passionate about these crusts since I was a little boy growing up in Rome. Whole Foods almost threw me out of the store when I first found them laying around a table. I thought it was an altar and I started worshipping the. Can you blame me? Now I can(almost always) wait for them to get home before I start eating them. One of the best things in life if you discover it.

The cheese flavor was pretty good. We received it and it was fresh - decent smell. It was incredibly difficult to grate, the size chunks made it even more difficult. I like to have a bigger wedge I can get my hand on to grate - this was not the cheese for it.

Does not keep and when rind is included price is not worth the trouble.

I used these to make a Parmesan broth, and they added so much savory depth to soups and stews. The flavor is fantastic and clearly high quality. The rinds do come in fairly large, very firm pieces, which made them a bit tricky to cut down, but once in the pot they did exactly what I wanted.

I love these on the rare occasion I can get them. They either fly off the shelves or they don't sell enough real parm preshredded at the store, because they are so hard to get. If you like to cook heirloom beans or make soup, you should get these when you can and freeze them. They are gold.