Save those parmesan cheese rinds! You can use them to make a savory vegetarian broth, perfect for soups or sauces. Couple with some dried mushrooms and you’ll achieve a more full-bodied flavor. Hint: remove any excess mold from the cheese rinds before starting the stock.
Photo by James RansomYou can add leftover cheese bits to any other stock also, but if you try this recipe, you might be surprised how well this stock compares with chicken or beef stock. Save your cheese rinds and bits in the fridge until you have about 1 cup/200 g full. Before starting the stock, clean the cheeses by slicing off any unknown molds. Parmesan and Cheddar rinds taste wonderful in this stock but any natural rind that is not too crumbly can work well.
Vanessa Lyons
Vanessa was an online editorial intern at culture. She grew up in New Hampshire enjoying her mother’s glorious cooking, which ignited a zeal for tasty cuisine. A stint at a specialty food and wine store only elevated this desire, specifically for cheese and any of its fermented accompaniments. When not attempting to bolster her cheese knowledge, she escaped to coastal Maine or locked herself in her bedroom to read Game of Thrones.
