Parmesan Stock

May I suggest that if you’re not already doing so, you buy Parmesan cheese in blocks?

The initial cash outlay is steep, but a block of Parmesan keeps forever in the fridge, freshly grated Parmesan has the best flavour, and when the block is finished you have the rind. Dropped into simmering sauces or soups, the rind adds a rich cheesy flavour and creamy texture that is unbeatable.

Ditto Parmesan broth — a great base for soups, sauces, or as the liquid in cooked grains, pasta, or risotto. Freeze rinds in a resealable bag and use them straight from the freezer.

Print Recipe

Ingredients

1 lb Parmesan rinds
8 cups water

Instructions

Place rinds in a large pot and add water. Cover and bring to the boil over high heat. Once boiling, reduce heat to medium low and simmer uncovered for about 2 hours, stirring occasionally. (The rinds tend to stick to the bottom of the pot.) Strain, cool, decant into containers and freeze for up to 6 months.

Notes

Makes about 5 cups.