3. Use Those Cheese Rinds
If you have even a passing familiarity with various kinds of cheeses, you may be acquainted with the hard rinds the cover many types of cheese, including a favorite pasta accompaniment, parmesan cheese. You may not know what to do with these rinds when you are finished eating the cheese and may discard them, but don’t ever throw away another parmesan cheese rind.
These make an excellent addition to soups and sauces, including marinara sauce to give it a classic full-bodied cheesy flavor. The rinds develop naturally during the cheese-making process and are like the crusts of bread. Simply toss the rind right in the sauce when it is being heated up. It will be there waiting for you right at the top and can easily be removed before serving the sauce. You can even put some rinds together and make a parmesan broth that you can use to add a definitive cheese flavor to your regular tomato sauce.