I use parm rind (Parmigiano Reggiano rind) for a couple things. One is to make a parm broth for Fettuccine Alfredo. Another is when making a pomodoro sauce loaded with aromatics (garlic, red onion, fresh basil, etc).
"Cheese buyers aren't going to eat this embedded label." Are you sure?
"Cheese buyers aren't going to eat this embedded label." Are you sure?