After hearing that one can use the crust of parmesan cheese to season a broth, I decided to test this theory while cooking a small batch of pasta sauce. I simply placed all the ingredients in a pot and added the cheese crust to the mixture. It did impart some of its flavor to the dish without making a mess by melting but the added flavour remained very mild. It can't replace freshly grated parmesan cheese... and I now think its effect would be stronger in a light vegetable broth.
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