Using parmesan rind in soups and stews

[PeaMcLean]

Haven't done this before.

I've the remains of a piece of parmesan from the freezer. Do I chuck it in whole? Or does it need to be chopped. I'm guessing the whole thing will disappear completely.

How strong is it when it's cooked down? Or will it just add "something"?

Well, I just chuck it all in in a lump. There is often a nugget of it left that I fish out (or dh chews on )
Gives a pleasant salty/savouryness, but not overpowering (as a non-cheese lover)

Was that helpfully vague enough?!

Message withdrawn

Excellent. It's in.

Takes quite a while for it to dissolve. Half an hour later it was still a fair sized chunk, just a bit squidgey round the edges.

Will put it in earlier next tiem.

But apparently it also has the highest calcium content for a cheese (so I heard)!