Right. So you don't eat the rind. However, it's an outstanding addition to many soups, where you simmer it in the soup, and the soup takes on some of the delicious umami flavor of the Parmigiano. You then remove the rind before serving.
What happens to the chip when we do that? Will it stay embedded in the rind after simmering for an hour or two? If not, will it pass through safely if I eat it?
What happens to the chip when we do that? Will it stay embedded in the rind after simmering for an hour or two? If not, will it pass through safely if I eat it?