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Recipe

Cheese Rind Broth

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 Information

      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.

Reviews

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Reviews

  • 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).

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