PARMESAN BROTH

I USE A LOT OF PARMESAN CHEESE IN MY COOKING.  IN SALADS, PASTAS, RISOTTO, AND GRATED OVER SOUP.  I ALWAYS BUY HIGH QUALITY IMPORTED PARMESAN, PREFERABLY RED COW IF I CAN FIND IT.  I GRATE IT OR SHAVE IT FRESH FOR EACH RECIPE.  I BUY IT IN BIG CHUNKS BECAUSE IT’S PAIN TO GRATE THIN WEDGES.  THEY FALL APART.  (IN ITALY, THEY FRACTURE THE CHEESE WITH A LITTLE WEDGE-SHAPED KNIFE ALONG IT’S NATURAL FAULT LINES, BUT HERE, EVEN IN CHEESE STORES, THE POOR SALES PEOPLE HAVE TO EXERT NEARLY SUPER HUMAN EFFORT TO CUT THROUGH HARD WHEELS OF PARMESAN. )  ONCE YOU’VE GRATED YOUR WEDGE DOWN TO THE RIND, WHAT DO YOU DO?  THROW OUT THE RIND, RIGHT?  WRONG.  PARMESAN RINDS KEEP FOR A LONG TIME IN THE REFRIGERATOR AND THEY CAN BE UTILIZED BOTH TO MAKE PARMESAN BROTH, WHICH IS A FABULOUS STOCK FOR SOUPS AND RISOTTOS, BUT CUT  INTO SMALL PIECES AND SIMMERED IN SOUPS, THEY TURN SPONGY, CHEWY AND DELICIOUS.  A NOTE ABOUT STORING PARMESAN CHEESE:  WET A PIECE OF CHEESCLOTH OR FLOUR SACKING, SQUEEZE DAMP DRY AND WRAP YOUR CHEESE IN IT.  IT WILL KEEP FOREVER.
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