On 2008-10-12, Bob Terwilliger > wrote:

> The rinds are supposed to cook a long time, so they soften and release
> flavor into the soup. The finishing touch would be grated parmagiana itself,
> rather than the rind.

I agree, Bob. I've done the "rind" thing and consider it a waste of time,
no matter how good the original cheese. A good 2 yr old Italian grated
Parmigiano-Reggiano is essential if you are going for the gold. Better yet,
I prefer a Pecorino Romano of the same quality. Anything less and one is
just clowning around.

nb