So, you’ve grated and sliced all you can from your hunk of Parmigiano Reggiano? Hold on — don’t throw out those rinds! Like the flavor-concentrated paste, parmesan rinds can impart some seriously layered flavors into your soups, risottos, and more. How? Make parmesan broth! Find Food52‘s tips for creating stock chock-full of umami below, and prevent food waste to boot.
First, make sure your rinds are clean: Rinse them, and trim off any moldy or iffy-looking bits. You can add rinds from other cheeses, too, to create your own gran cru of a broth. Just as your vegetable stock will change with the seasons, your Parmesan broth will change according to last week’s recipes; cheddar and other hard cheeses work particularly well.
Photo by James Ransom
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
