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Parmesan rinds

Parmesan Broth

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 5 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 cups 1x


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
  • 34 parsley sprigs
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 1 pound Parmesan rinds


  1. 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.
  2. 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.
  3. 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.


Adapted from Bon Appetit December 2014