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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?
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Last modified on: June 23th 2022
Keywords for this post:RecoveryLeftoversCheeseSavingsParmesan cheese crusts
Let's start with an observation, these crusts are generally hard as wood!
You've done everything you can, but it's impossible to grate more, especially by hand, too hard, and you risk hurting your fingertips with the grater by pressing too hard.
To sum up: Do not throw away the Parmesan cheese crumbs, it would be a pity, it is better to use them in cooking, either hot (soups, sauces, in the oven, ...), or cold (maceration in olive oil).
You've done everything you can, but it's impossible to grate more, especially by hand, too hard, and you risk hurting your fingertips with the grater by pressing too hard.
In a hot and liquid preparation
It is very simple, as soon as you prepare something hot and liquid, a soup, a gratin or a sauce for example, add your croutes from the beginning of the cooking and let them perfume deliciously your preparation all the time of the cooking. Remove them before blending (soups) or using, note that they have become soft and can be eaten.
In the oven
You can put your croutes in the oven for a few minutes at 180°C (360°F), they swell and become crispy, to be served as an aperitif for example.Olive oil with parmesan
Cut your croutes into small pieces, put them in a jar with a lid, cover with olive oil, and let them macerate for at least 15 days. The resulting parmesan oil will give a pleasant flavor to your sauces or pasta dishes.To sum up: Do not throw away the Parmesan cheese crumbs, it would be a pity, it is better to use them in cooking, either hot (soups, sauces, in the oven, ...), or cold (maceration in olive oil).
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