Save the rinds from your cheese to make parmesan broth. You can use this liquid gold in soups and risottos to add a little umami flavor to your cooking.
2 tablespoons olive oil
1 onion, peeled and quartered
1 head of garlic, halved crosswise
1 bunch thyme
1 bay leaf
3–4 parsley sprigs
1 teaspoon black peppercorns
1 cup dry white wine
1 pound Parmesan rinds
In a large saucepan over medium-high heat, heat the olive oil and cook the onions, garlic, thyme, bay leaf, parsley and peppercorns for about 5 minutes, until the garlic turns brown. Pour in the wine and simmer until the liquid has reduced by half, using a wooden spoon to scrape up any brown bits.
Add the Parmesan rinds and pour in 8 cups water. Bring to a boil and reduce to a simmer, stirring occasionally to keep the cheese from sticking to the bottom of the saucepan. Simmer for 2 hours until the broth has reduced by half.
Strain the mixture through a fine mesh sieve. If not using immediately, allow the broth to cool before storing it in the fridge up to 4 days or freeze up to 3 months.