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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.


  • 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


  • 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.


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.


Rate or Review

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).

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