Hey guys, I’m from Ireland where most supermarket packaged cheese is rindless and doesn’t come with the wax coating.
You know the way that cheese gets all hard near the wax? I can’t eat it, so I just chuck it away. Is there anything cool that you folks do to make use of it?
by Emergency_Alarm_3353
3 comments
no, we just discard it.
If I have Parmesan or any other hard cheese without artificial rind, I audial keep and cook it in a risotto or minestrone.
Chuck the wax. For Parmesan or Pecorino, keep it in the freezer and use the hard part you don’t grate to cook into a minestrone or bean stew before you discard it.