After steeping/ simmering them, strain and roll them in plastic wrap. Throw them into the fridge to chill and set. You can then grate/ shred it just like regular parm.
We steep ours in heavy cream and water (2 to 1 ratio) along with rosemary, thyme, peppercorns and garlic. Sometimes we add crushed red pepper flakes for subtle warmth. After we strain it we reduce the liquid some then let chill and thicken to a dip consistency.
The cheese rinds afterwards will often get shredded and have a cool flavor.
What's funny is I didn't really know about the shredability of the rinds until one of my Hispanic guys showed me. He had simply put the rinds in a double boiler with a hint of liquid and covered it for a few hours. He then lined a half pan with plastic, packed the softened rinds in and chilled to set. I didn't see this until he set the chilled block, along with some shredded, in front of me with a proud smile. I was impressed by the technique as well as his moxy and initiative.
Up to that point I had always trashed the rinds after simmering. YEARS worth of rinds. Thousands of pounds worth, all because I just didn't take it one step further.
