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Cowgirl Creamery's Parmesan Broth

by • October 23, 2013 17 Comments

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All this week, Sue Conley and Peggy Smith from Cowgirl Creamery will be sharing recipes from their forthcoming cookbook Cowgirl Creamery Cooks, answering our questions, and giving away a book every day.  

Today: Save your cheese rinds -- the ladies behind Cowgirl Creamery are sharing their recipe for a flavorful, vegetarian broth that's a great way to use them up.

Parmesan Broth on Food52

You can make a delicious, full-flavored stock from the leftover bits of hard cheese and pieces of natural rinds found in the cheese corner of your refrigerator. Combined with some dried mushrooms, cheese gives this stock a deep, earthy flavor. We make it often, and it’s a wonderful starting point for soups and sauces. 

You can add leftover cheese bits to any other stock, but if you try this recipe, you might be surprised how well it compares with chicken or beef stock. Save your cheese rinds and bits in the fridge until you have about 1 cup or 200 grams. Before starting the stock, clean the cheeses by slicing off any unknown molds. Parmesan and cheddar rinds taste wonderful in this stock, but any natural rind that is not too crumbly can work well.

Parmesan Broth

Makes 10 cups

12 cups cool water
1 tablespoon unsalted butter
2 cups medium diced onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1/4 ounce dried mushrooms, such as porcini or shiitake
2 bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
About 1 cup leftover bits of hard cheese and natural rind

See the full recipe (and save and print it) here.

Want to win a copy of Cowgirl Creamery Cooks? Tell us in the comments: Do you have a secret ingredient that you add to homemade broths? We'll choose one random winner each day, and announce them this Friday! (Unfortunately, we can only ship books within the US.)

Photo by James Ransom.

Tags: everyday cooking, cowgirl creamery, broth, parmesan

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Comments (17)


over 1 year ago gorzd

Lemon in chicken broth


almost 2 years ago Amy Ninh

I like to add bacon and tomatoes to my Mac n cheese! In fact that is what I am making for dinner tonight! Excited to taste the recipe.


almost 2 years ago enbe

Occasionally ginger. Especially if I'm feeling a little under the weather and want a soup with a bite!


almost 2 years ago marcellatp

I'm also a celery leaf user, it really adds a nice flavor to the stock. In the summer corn cobs make a great stock.


almost 2 years ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

For chicken broth cinnamon.


almost 2 years ago LLStone

I add a couple of whole, dried red chili peppers for some zing.


almost 2 years ago Bunnee Butterfield

If I'm using the stock for Chinese recipes, I add star anise.


almost 2 years ago creamtea

I add Shiitake mushrooms to vegetarian broth.


almost 2 years ago Josefiend Heartbreaker

This sounds delicious. I love to add lemon zest and sometimes a clove or two to chicken stock.


almost 2 years ago LucyS

Fresh herbs, bay leaves, whole peppercorns.


almost 2 years ago kmorgan

This looks good! I love celery in pretty much everything.


almost 2 years ago cathymc

I add the celery leaves ( as well as the stock) to all my stock bases. It rounds out the stock with a burst of fresh veggie flavor.


almost 2 years ago Jennywren

Something tells me this recipe may end up in the Genius category in the future...
I love the Mt. Tam- there's alway a round of it in my cheese drawer.
I've been adding a little shot of fish sauce to every kind of broth lately.


almost 2 years ago Maria

I can't wait to try this recipe. Thank you for sharing!! I always add a little cinnamon to my beef broth


almost 2 years ago easantillo

I use whole peppercorns. Be sure you strain the broth before you use it, though!


almost 2 years ago Miss Frizzle

I always throw in a bay leaf or two.


almost 2 years ago Toba Zaritsky

I put leeks in my stock