RichD wrote:
> Which cheeses can one eat the rind?
>
> How can you telll whether a cheese rind is
> edible, if you've never seen it it before?
>
> I always clip it.
>
> ---
> Rich
>
Italians save their parmigiano and romano cheese rinds (they freeze
well) and pop them into asimmering stew or simmering minestrone soup to
add additional flavor. Before serving the dish, the rind is removed and
discarded.
Mickey