Parmigiano Reggiano... using the rind?

I recall being told you can use it to finish of a pot of soup. I was thinking of cutting it up into small bits and forming a meatball around it then cooking the balls in a simple red sauce. My question is it wax, or just oil and salt on the outside of the rind? Good eats or not?

I often throw the rinds into a soup as it really does add a cheesiness to the dish, but I always fish them out before service- the rinds never break down and are inedible.

John,

With true Parmigiano- Reggiano, the rinds are not wax- they are the outside of the cheese. However, as Gary points out, they don't breakdown completely even after long cooking, so you want to keep them in a large piece to remove before service.

I keep all my rinds in a bag in my freezer ( we go thru a lot of this cheese) and throw them into many of my soups for extra, ( wonderful) flavoring. FYI: Lotsa Pasta will give you their leftover rinds for FREE if you ask while you are there.

Deb

OK thanks, Ill save them for soup.