Javascript required
Skip to content Skip to sidebar Skip to footer

What Can I Do With a Cheese Rind

Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Scott Phillips

Yield: Makes about 4 quarts

This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.

Ingredients

  • 1 lb. rinds of Parmigiano-Reggiano or Grana Padano, or a mix (3-1/2 to 4 cups)
  • 4 sprigs fresh thyme
  • 2 bay leaves, preferably fresh
  • 1 tsp. whole black peppercorns
  • Nutritional Sample Size per 1 cup
  • Calories (kcal) : 40
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 5

Preparation

  • Combine the rinds, thyme, bay leaves, and peppercorns in a large (8-quart) pot.
  • Fill the pot with 5 quarts cold water, and bring to a boil over high heat. reduce to a simmer, partially cover, and cook, stirring occasionally, until the broth is fragrant and light golden, 1 to 1-1/2 hours. Strain the broth through a medium-mesh sieve set over another pot or a bowl large enough to hold the broth.

Make Ahead Tips

The broth can be made 3 days ahead and kept covered and refrigerated; or freeze in smaller batches for up to 3 months.

Tip

If you don't have a full pound of cheese rinds, the recipe can be halved or even quartered. You can also make the full 4 quarts of broth using an 8-oz. chunk of cheese in place of the rinds.

Save to Recipe Box

Print

Add Recipe Note

Saved

Add to List

    Add to List

Print

Add Recipe Note

Reviews (3 reviews)

  • afisherca | 01/15/2021

    Excellent broth. Really good addition to any risotto. I alternated between this broth and a chicken broth for my squash risotto with bacon (on this site). Gave the dish a richer, creamier, cheesier flavor.

  • makayla04 | 01/11/2019

    Did this today for the first time. Both my husband and I thought it was absolutely yummy. Will do this again and use it in sauces for pasta!

  • cozette | 01/16/2017

    This has wonderful flavor. It makes about 4 1/2 quarts. After straining, I added a little salt and reduced it to a little over 3 1/2 quarts. The cheese does leave a residue on the sides and bottom of the stock pot which is difficult to remove, but this comes off if you reduce the broth (or even just return the broth to the pot and boil it awhile if you don't want to reduce it much).

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

You must be a registered user to access this feature.

Please log in or create a free account.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

We hope you've enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

What Can I Do With a Cheese Rind

Source: https://www.finecooking.com/recipe/cheese-rind-broth