Throw them in your spaghetti sauce. They don't really melt away but flavor the sauce and then you can fish out and toss.

Or in soups.

If you can cut it up into little strips before you add it to pasta sauce or soups, it will dissolve more easily. I have a Kitchenaid cheese grater attachment that will grate hard Parmesan rind, aged three years. It takes a while, but eventually I can get almost all of it grated and then used on pasta or whatever.

Lars

I also use the rinds for spaghetti sauce. I asked the cheese guy at Fresh Market what he did with them; he said they threw them way. I asked him to save them for me because I used them in my sauce. Next thing I knew I saw them in the cheese case for sale.

Been doing that for a long time--my grandpa saved them from his wheels of Parmesan from his Italian grocery store to give to grandma for the weekly sauce.

There's a ton of cheese on that rind! Get out your microplane and work it.... May be easier to handle cut into smaller pieces.

I put them in stews and soups for flavor.
I throw them in the freezer to store until I need one

Linda

I also toss mine into the soup pot, Elery uses it when making red sauces for pasta.

Annie

Soups and stock, like everyone else. It is great in pasta e fagioli.

Cheryl

I read this article a while back and have ever since saved the rind for toast and soup.

This rind is a real prize. Sauce never tastes as good without it. I put a little parm in tomato sauce but nothing compares to the rind simmered in the sauce. Soups too, especially any kind of veggie soup or bean soups. But, I love to chew on it and eat it after it's been simmered to soft. Yummmmy....

Oh, I meant to say it's terrible and you should just send it to me to dispose of it,

I always toss a piece of Parm rind into the pot when I make my cheese sauce for mac and cheese, if I have one on hand. The more different cheeses in the sauce, the better the flavor, IMO.

I toss mine into a bag in the freezer and then pull out what I need when making sauces or soup.

It really adds a rich flavor. I especially like it in Ribollita...MMMMMM, good!

Linda