I've always wanted to give my tomato soups, pasta sauces, stews etc that unbelievable umami kick that comes from adding a parmesan rind or two to the stock.
The problem is, I just don't use parmesan enough to ever have any rinds lying around, and I'm hardly going to buy a big block of expensive cheese just to cut off and use what ought to be the 'leftover waste'! :D I wondered whether it would have the same effect if I grated parmesan directly into a stock or stuck in a block of non-rindy parmesan (i.e. the actual cheese) to simmer with the other ingredients, or would it melt and curdle and stick to everything and create a horrible dairy scum on the surface as I suspect it would?
Please, no suggestions to just 'use more parmesan' ;P