Parmesan Tuile Recipe (2024)

FAQs

Why are my parmesan crisps chewy? ›

If your baked parmesan cheese crisps turn out chewy instead of crispy, it's most likely because too much parmesan was added to the baking sheet and they are too thick to crisp up correctly. Make sure you're making thin layers.

Once cool, Parmesan crisps can be carefully stacked and stored in an airtight container. They are best fresh.

For those who might be new to the Parmesan rind cooking game (thinking that's just about everyone), here the secret: Unlike many other cheeses, Parmesan does not have any wax or other additives in its rind. It is literally just the aged and hardened exterior of the cheese that has been washed in salt brine.

The rind is a protective layer that develops on the outside of the cheese wheel as it ages. While it is edible, it can become too hard and tough to chew (think of it as the crust on a loaf bread). Still, Parmigiano Reggiano rinds are packed full of flavor and can be used to enrich sauces, soups, stews and more.

ParmCrisps^® Original are made with only 100% aged parmesan cheese to deliver the uniquely bold and savory taste you love with the crunch you're craving.

ParmCrisps^® and ParmCrisps^® Plant-Based have a 1-year shelf life, while our ParmCrisps^® Snack Mix has a 9-month shelf life.

There are so many ways to enjoy Parmesan crisps. In addition to floating them atop every soup you can imagine from tomato-based to broccoli-based, they're perfect for snacking and adding to a cheese platter. You can use them in place of a cracker for dips or make fancy appetizers by adding your favorite toppings.

Think about shredded parmesan and how it reacts when heated alongside mozzarella in making lasagna. The mozzarella melts beautifully and is stringy when a slice is served; but the parmesan holds its shape. The protein in the older, drier cheese becomes a bit stubborn and will never be a melter like mozzarella.

To keep Parmesan crisps from sticking to the baking sheet in the oven, line the baking sheet with parchment paper or a silicone baking mat first. You can just reuse the paper or baking mat if you're making multiple batches of crisps.

Why are my cheese crisps not crispy? ›

If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough. The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.

Unlike many other hard cheeses, Parmesan rinds don't contain wax or other sealants. They're formed naturally during the cheesemaking process. In fact, the rind is just dried cheese that slowly hardens on the exterior of the wheel as it ages in temperature- and humidity-controlled rooms.

Why is Parmesan cheese at least three times as expensive as any other cheese? PARMESAN needs significantly more milk than other cheese (16 litres to make one kilogram). As with any product that matures slowly, the price is commensurate with the stage of its maturity.

Here's How to Make Parmesan Rind Crisps

Cut the rind into small squares, roughly one inch across. Rinse under a stream of cold water and dry off. Transfer to a microwave-safe plate and microwave on high for 1 minute. (Place the squares with the outer rind facing down before microwaving for easier removal).