Parmigiano Reggiano, the gold standard for quality aged Italian cheese, is a staple in my house. There’s always a couple of hunks of the stuff in my fridge. When I need to grate more than a few shavings, I save time and elbow grease by pulverizing it in the food processor, no grating attachment necessary. First, cut the cheese off of the rind. Then, put it into the processor fitted with a metal blade and let it run. Within a minute or two, the cheese transforms into tiny grains just like you might get if you bought it pre-grated from a good Italian deli. Only this time, it’s up-to-the-minute fresh.
As for the those leftover rinds, don’t throw them out. Store them in the freezer. The next time you cook up a pot of beans, a tomato-based pasta sauce, or a vegetable soup, let the Parmesan rind bubble away along with the rest of the ingredients. It imparts a subtle, delicious flavor to whatever you’ve prepared. Simply throw out the rind when you are ready to serve.