Food & Wine (October 2014)
We always hate throwing away our cheese rinds.
Whenever we finish off a block of Parmesan, we dutifully wrap up the hard rind and store it in the refrigerator to use in a future dish, 'cause that's what food magazines tell you to do. ("Save the rind and use it in a cheese sauce!" "Use it to flavor soups!" "Toss it in a pot of rice for added flavor!")
But the truth is we rarely ever do anything with our hoarded Parm rinds. The recipes we cook from hardly ever call for a cheese rind. And when we're improvising dishes on our own, we tend to forget about the huge cache of rinds sitting in our fridge. So the pile of rinds just continues to grow. Seriously, at one point we must have had 10 discarded cheese rinds sitting in a Ziploc in the fridge.
That's one reason we were eager to try this Pork Roast with Garlic-Parmesan Cream: It would make use of one of our stowed-away cheese rinds.
The other reason we wanted to try this? Because it sounded deliriously delicious.