The next time you finish off a wedge of cheese and you’re left with the rind, don’t toss it out. We’ve mentioned how great it can be in soups and stews, but if you have a few left over, they make the basis for a great stock. When you’re done, you’ll have a perfect base for soup, for pasta or risotto, or for braising meats.
Our friends over at Food 52 pointed this one out to us. Their recipe is specifically for a parmesan broth, but you could get similar results with any firm cheese (cheddar, pecorino or asiago all work well):
But those rinds have a huge amount of flavour tucked inside their hard, nubbly skin, and deserve to be at the forefront of your soups, your stews — and your stock. If you’re treating yourself to the good stuff — and you should be — turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.
All you need is about a cup of cheese rinds. Make sure they’re clean and rinsed, then toss them into a pot. Cover them with about eight cups of water, and bring it to a boil. Simmer for an hour or two, and you’re done. You can toss in some vegetables too if you like. When you’re done, let it cool and store it in the fridge (it will keep for a few weeks), or in the freezer for longer-term supplies. You can use your new cheese stock in place of chicken or vegetable stock just about anywhere.
Hit the link below for more photos, and a few additional suggestions.