We’ve been mid-soup simmer, ready to toss in a Parmesan rind, only to realize it’s missing. It’s a little annoying, especially when that savory kick is just what the dish needs. Luckily, we’ve tested some amazing substitutes that step in perfectly.
These swaps bring all the rich, cheesy flavor you love without missing a beat. And you might already have some of them hiding in your fridge or pantry. From crumbly cheese bits to surprising pantry stars, there’s something for every recipe.
Whether we’re making broths, sauces, or hearty stews, these options save us every time. Parmesan rind might be the classic go-to, but these substitutes ensure that no recipe gets derailed. Who said cooking has to follow all the rules?

5 Easy Substitutes for Parmesan Rind
Here are five tried and tested substitutes for Parmesan rind that will save the day (and your taste buds):
1 – Grated Parmesan Cheese
This one substitute will save your recipe without making it overly complicated. Grated Parmesan cheese is the quickest fix. It melts fast and delivers that salty, nutty flavor we all depend on.
Use it in a 1:1 ratio, meaning the same amount you would for a Parmesan rind. Sprinkle it directly into broths or sauces for instant richness. Make sure to stir well so it blends seamlessly.
Grated Parmesan has a slightly stronger flavor than the rind. This means you might want to taste as you go. It’s super accessible and probably already sitting in your fridge.
For more ideas, check out the ultimate guide to Parmesan cheese substitutes here. It’ll give you even more ways to keep your dishes on point.
2 – Pecorino Romano Rind
Some recipes insist on a Parmesan rind, but Pecorino Romano rind steps in like a pro. It’s harder, saltier, and sharper. This makes it a solid swap for that robust, savory kick.
Use it in equal amounts—1:1 ratio. Toss it in broths or sauces for the same umami vibes. It amps up the salty flavor more than Parmesan. Stir and taste as you go.
We’ve found Pecorino rinds get even better the longer they simmer. Just remember, they’re denser than Parmesan rinds, so give them time to work their magic.
For more salty substitutes, check out this guide to Romano cheese substitutes here.
3 – Asiago Cheese Rind
The Asiago cheese rind is another great substitute for Parmesan rind in recipes. It has a similar flavor profile and texture, making it an easy swap.
It works well in a 1:1 ratio, but you can also use a bit more if you want to amp up the savory notes. Like Pecorino Romano, it gets better as it cooks and adds depth to any dish.
Asiago cheese is buttery with a hint of sweetness, so keep that in mind when using it as a substitute. This makes it perfect for creamy soups or sauces.
For more ideas on using Asiago cheese, check out our Asiago substitutes guide for tips and recipe inspiration.
4 – Gruyère Cheese Rind
For a more indulgent substitute, try Gruyère cheese rind. It adds that creamy, nutty flavor to dishes like soups and stews.
Use it in equal amounts—1:1 ratio—for the best results. Gruyère is milder than Parmesan, so you might want to add some grated Parmesan as well for more depth of flavor.
Gruyère cheese also melts really well, adding a smooth texture to your dish. Plus, it’s a delicious option on its own, so feel free to nibble on any leftover pieces while cooking.
For more ideas on using Gruyère cheese, check out our Gruyère substitutes guide for tips and recipe inspiration.
5 – Parmesan Crusts or Crisps
Last but not least, using parmesan crusts or crisps can be an excellent substitute for Parmesan rind. They add a crunchy texture and that signature cheesy flavor to your dish.
You can crush them up and sprinkle them on top of soups or stews as a garnish, or you can throw them in while cooking for added depth of flavor. Just make sure to adjust the amount based on your preference.
For more ideas on using Parmesan cheese, check out our Parmesan substitutes guide for tips and recipe inspiration.
Frequently Asked Questions
Pecorino Romano rind is a great alternative, as it offers a similar umami depth and saltiness.
Yes, but it dissolves quickly, so use a cheesecloth or add it at the end for a similar flavor boost.
Asiago rind has a nutty, slightly sweeter taste but works well as a substitute in broths and sauces.
Parmesan crisps or crusts can be broken up and added to dishes to replicate the rich umami flavor.
Yes, you can use them multiple times in soups and sauces until they lose their flavor.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.