Rinds happen. The first ones that showed up were on cheeses that sat around for a long time without becoming inedible. Somehow, a tough exterior was allowed to form which protected the cheese from vermin while keeping moisture inside. This is a natural rind. Other rinds occurred over time, and […]
If you are regularly splurging on beautiful craggy pieces of Parmigiano-Reggiano (or, it’s more local cousin Parmesan), you should enjoy every last bit. That includes the rind! As a wheel of Parmigiano-Reggiano ages, it develops a natural protective layer that, over time, becomes dry and hard. That layer is full […]