Parmesan Broth

I save all my rinds and make broth but always wrap the rinds in cheesecloth before adding to the liquid. It saves a lot of clean-up effort as the rinds stick to the pot even if you do stir occasionally and it's a devil to clean. Use the broth in risottos, splitting the amount equally with chicken broth for optimal flavour.

We've been keeping and using Parmesan rinds for years. Using don't go to the trouble of making a separate broth, just throw a couple of rinds into whatever soup you're making.

I chop my rinds into pea-sized pieces and drop them into bean soup. The result is chewy little nuggets, in addition to enhancing the broth.

I've had this problem too but I don't understand why you'd throw the broth in the trash. If you soak the pot for a few days the cheese comes off.

If you use an Instant Pot style pressure cooker for stews, soups, roasts, chillis, and sauces etc., toss a rind in with the lot. OO-MAH-MEE!!

Absolutely no reason why it shouldn't. Just a somewhat sharper flavor.

I’ve seen a lot of broth and stock recipes lately that say you need to simmer everything in a pot for hours on end (even overnight). Not true. Unless you’re going for a mild clear French broth, just take the time to roast the ingredients. More browning more flavor. You not only extract deeper and more complex notes, but you are also save time. I could go off, but just make sure to get color on the onions and garlic (try roasting!) and that will really help aid and bring out the Parmesan flavor.

This is my third time making parmesan broth, and this recipe is by leaps and bounds the best one yet. I used closer to a pound of rinds since that's what was in my freezer stash--and sautéing the veggies definitely added extra flavor. I refrigerated overnight, and then rendered the skimmed solidified fats for some superior scrambled eggs. Looking forward to using this broth in soups and risottos. (BTW, editors, pic shows a red onion when recipe calls for a yellow one.)

the hardened, but edible, exterior of a cheese wedge. Not the wax.

Wrapping the rinds in cheesecloth is brilliant. I added a few dried shiitake mushrooms to up the umami just because they were on hand. The cooking aroma is mouthwatering!

With all due respect to Julia, a strong disclaimer should have been attached to this recipe about the melting cheese. After only 10 minutes on a gentle simmer, the sides and bottom of my Le Creuset pot were pasted with cheese. I immediately took it off the stove and poured the entire contents in the trash. I tried for almost an hour to scrape it off, but it was ruined - as were the wooden spoons and metal tongs I was using. Sorry to be a buzzkill - sure did smell good though.

We mill the rinds in the Vitamix to dust and add it to a variety of dishes to enhance the flavor; nothing gets thrown away.

Will this work with Pecorino Romano cheese rinds?

No substitute since it's the star. Either start eating the real thing or see if you can buy rinds. I'm able to get rinds from my Whole Foods.

No it won't because Pecorino Romano rinds have a black wax on them.