Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder.
So we stop grating, leaving some crust on top, and a certain thickness of cheese. What will happen to these crusts?
So we stop grating, leaving some crust on top, and a certain thickness of cheese. What will happen to these crusts?
18 K 4.9/5 (20 reviews)
Keywords for this post:RecoveryLeftoversCheeseSavingsLast modified on: September 14th 2022
Parmesan cheese crusts
Let's start with an observation: these crusts are generally as hard as wood!
You've done all you can, but it's impossible to grate more, especially by hand - too hard, and you risk injuring your fingertips with the grater if you press too hard.
You can also prepare a parmesan milk that you can use later in a recipe.
The resulting Parmesan oil will add a pleasant aroma to your sauces or pasta dishes.
To sum up: Parmesan crumbles should not be thrown away - it would be a pity. It's better to use them in cooking, either hot (soups, sauces, in the oven, etc.), or cold (macerated in olive oil).
You've done all you can, but it's impossible to grate more, especially by hand - too hard, and you risk injuring your fingertips with the grater if you press too hard.
In a hot, liquid preparation
It's very simple: as soon as you prepare something hot and liquid - a soup, gratin or sauce, for example - add your croutons as soon as you start cooking, and let them flavour your preparation deliciously throughout. Remove them before blending (soups) or using, noting that they have become soft and can be eaten.
You can also prepare a parmesan milk that you can use later in a recipe.
In the oven
You can place your croutes in the oven for a few minutes at 180°C (360°F), where they will puff up and become crispy, ideal for serving as an aperitif, for example.
Parmesan olive oil
Cut your croutes into small pieces, place in a jar with a lid, cover with olive oil and leave to macerate for at least 15 days.The resulting Parmesan oil will add a pleasant aroma to your sauces or pasta dishes.
To sum up: Parmesan crumbles should not be thrown away - it would be a pity. It's better to use them in cooking, either hot (soups, sauces, in the oven, etc.), or cold (macerated in olive oil).
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