Arrange a few Parmigiano Reggiano rind cubes onto a large, flat, microwave-safe plate, rind side down, leaving about 1.5-inches space between them.

Microwave on high for about 60 seconds or until they puff up. Cooking time will vary depending on the microwave and the amount of cheese left on the rind.

Remove the cheese puffs once they are done and place them on parchment paper to cool.

Store uneaten puffs in an airtight container in the fridge or freezer.