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Margaret
January 12, 2024
Could this broth be pressure canned? I pressure can beef, chicken, and ham broth instead of buying them at the store. Plus home canned broth is so convenient…
CarolCuevas
February 27, 2022
This may sound like heresy to the great Eastern European people, but after several drinks with the ladies at a culinary retreat, we decided to boil our homemade perogies in some of the rind broth. Yes, we went there. These rind broth perogi went quite well with vodka martinis......the parm/pecorino flavor was obvious, but subtle. Just another layer of amazing flavor.
If I always had enough rind broth, I'd probably use it in many applications. That's why we must always save the rinds.
Once when I made a large 12 cup portion, I froze the leftovers in 2 cup portions. Always good to have it on hand...
If I always had enough rind broth, I'd probably use it in many applications. That's why we must always save the rinds.
Once when I made a large 12 cup portion, I froze the leftovers in 2 cup portions. Always good to have it on hand...
bekoz
November 8, 2019
Parmesan broth as a soup base is delicious. Also use a couple of rinds in marinara sauce for added flavor, then remove rinds before serving to scrape off the oozy soft cheese for a baguette treat topped by spoonful of sauce.
J
August 1, 2018
Hi, SusanRos. When I used to make brodo before the Instant Pot, I always strained out everything left in the pot, especially since I put every type of cheese rind in there. The key is using cheap grocery-store cheesecloth, the type that is full of holes: that will keep everything you need and strain out everything you don't.
SusanRos
July 31, 2018
So after a couple of hours of simmering, the rinds had disappeared but there were curd-y "blobs" of some cheesy something left at the bottom. "Blobs" might be giving them greater clumping quality than they had. Maybe "curdy-y residue" is more accurate. You keep those or strain them out?
J
July 16, 2018
I've been making cheese brodo for years, but recently tried it in my Instant Pot: first I sauteed onion and garlic in a little EVOO, then used 10 minutes LOW + 10 minutes natural release. Perfect! I was VERY thankful that I have a nonstick Instant Pot inner pot! Strain with 1 layer of cheap supermarket cheesecloth (the good cheesecloth is too fine). I freeze the brodo in 2-cup quantities and use in soups and mac & cheese.
Jane D.
March 11, 2018
oops, got so carried away thinking about the rind bits, i forgot to mention that this sounds pretty good, too and will try it in things like polenta and risotto where the rinds might not be quite as welcome left in the pot.
[you need an "edit" function... ;-) ]
[you need an "edit" function... ;-) ]
Jane D.
March 11, 2018
i have always chopped my rinds into bite-sized pieces and tossed them into minestrone or marinara (eg) and then *left them in* for a chewy, cheesy bite in the soup or sauce. hubby (i call him "the cheese troll" cause he appears over my shoulder from out of nowhere when cheese comes out of the fridge...) loves the little gooey, cheesy bits of rind, flavored with the sauce.
as long as they remain in the liquid, they stay soft and chewy... and delicious!
as long as they remain in the liquid, they stay soft and chewy... and delicious!
Catherine S.
March 8, 2018
Pop bite-sized pieces of rind in the microwave to make cheese puffs. Eat them warm though. They toughen up as they cool. My kids (and dog) love them.
HeidiN
February 28, 2018
When the broth is finished reducing instead of straining the grit, has anyone put it through a blender? Or is it better to strain?
Fred R.
February 28, 2018
What do you mean by “reducing?” The pasta takes up liquid, and I add that much water back when ready to use again. In my world there is no reduction of volume by boiling....reducing. No straining either, and to be told there is a lot of “junk” in the pot. Don’t make too much of all this, your just adding Parmesan rinds to boiling water. Good luck.
Kay D.
October 21, 2017
I just toss a rind (or two, depending upon size) in whatever I want to have that flavor. Broth base, tomato sauce, escarole... I've never found the need to make a separate broth with them.
Fred R.
January 10, 2017
And, the comment that it will last for three months in the freezer is nonsense. Mine, with water added each time to make up for the pasta uptake (and a few rinds here and there) must be going on 10 years in and out of the freezer. The liquid is somewhat mellow and delicious.
Charles J.
April 10, 2017
fred! what do you do? defrost every time you make pasta and then re-freeze again?
Fred R.
April 10, 2017
I do. Usually just take two one and a half quart containers out of the freezer, add water to make four quarts, and cook pasta. When refreezing, I don't add water if low, and just throw out if there is a little too much water. If I am lucky, I remember to take the containers out of the freezer in the morning, and, if not, well that's what microwaves were made for. Best.
Fred R.
January 10, 2017
By the way, I buy my rinds at Whole Foods for $11./lb. Might sound expensive, but you only add water forever (well maybe a few more rinds now and then), but the pasta water is forever Zen (and rich with starch and Parmesan). Enjoy.
beejay45
February 24, 2018
Brilliant, the pasta starch water with Parm broth! I just cleaned out my fridge and found two wedges of Parm in the back that were totally dessicated, not grate-able at all. I'm going to try to break them up for this broth and use it for pasta. I'll have a huge supply! ;)
Fred R.
January 8, 2017
If you add about one teaspoon sodium citrate per gallon of water you will have almost no "rind grit" in the finished broth. I use this broth as pasta water....over, and over, and over again.
Carol H.
February 9, 2016
I used the parmesan broth to make a heart warming tortellini soup! Top with fresh parsley and freshly grated parmesan.
Martina
July 20, 2015
I have tried this recipe yesterday and now my broth is in the fridge waiting to be used for a creamy risotto! Thank you for this eco recipe! Martina
Here is my post: http://www.trattoriadamartina.com/2015/07/brodo-di-croste-di-parmigiano.html
Here is my post: http://www.trattoriadamartina.com/2015/07/brodo-di-croste-di-parmigiano.html
Kate F.
July 16, 2015
My daughter suggested French Onion Soup would be a good place to use this broth also.
Duane T.
July 16, 2015
Once the broth is cooled it can also be used as a substitute for water in bread recipes.
cucina D.
May 16, 2014
Denise, check with your local supermarket deli or italian deli. I have made friends with the manager and staff at both and at first they charged me a very small fee for a combination of rinds but now they save them for me at no cost. I love this as I get a variety of cheese rinds I can freeze and use to flavor many future dishes
cucina D.
May 17, 2014
Thanks Denise & Marian! I love to connect with purveyors, something I learned from my famiglia in Italy :)
Denise
May 16, 2014
Maybe a delicious, more healthy dip for artichokes? Substitute for liquids in cornbread recipes and savory muffin recipes, or in, oh my, bread recipes! Use instead of water or milk for scrambled eggs. I don't have the money for expensive cheeses. Do you think it would be possible to get the rinds from the deli at someplace like Fred Meyer or Safeway?
Nicole
May 15, 2014
This is a genius idea. I imagine that tiring the rinds in cheesecloth would help aid in easy pot cleanup? I'll have to try this, would be a great concotion to have on hand for deglazing pans. Thanks, Marian!
Nicole @ http://www.confectionalism.com
Nicole @ http://www.confectionalism.com
Marian B.
May 17, 2014
Yes, I've always thought that but been too absentminded to remember to try it out!
degustibus_dan
May 14, 2014
At 20 bucks a pound, my rinds do not have that much cheese left on them!
Mary M.
May 16, 2014
The rinds themselves have enough flavor in them to season dishes and/or a broth. Don't worry that there's not enough of the grating cheese to use as seasoning.
Judith R.
May 14, 2014
Was going to make a vegetable stock this morning for a vegetarian risotto on the weekend. Since my guest isn't vegan, I'm going to toss some park rinds into the stockpot. Great idea. i usually only use it in meat based soups and stews, or tomato sauces. Genius idea. I keep them in the freezer all the time. Learned the trick when I worked in the cheese department at Whole Foods.
Barb
May 14, 2014
The rind often has a coating of wax. Should this be peeled off before submerging?
Judith R.
May 14, 2014
Are you sure it's Parmigiano Reggiano rind? True Parmesan doesn't have a wax coating. It's the law in Italy that Reggiano is never waxed. If, however you have a c variety made elsewhere, I'd shave the wax off. Who wants petroleum products in their stock?
Marian B.
May 14, 2014
Judith is right -- Parm shouldn't have a wax coating. If you are using a cheese with a wax coating, definitely remove it before making stock.
missfoodfairy
May 14, 2014
Looking forward to trying this next time I have some parmesan rind left over - especially for my minestrone! Great inspiration, thank you for sharing
Gaia G.
May 14, 2014
This is brilliant. I usually just throw the rind into a pot of pasta sauce, polenta, or stew, which I love but I'm going to give this a try too.
cucina D.
May 13, 2014
I have made stick or broth from cheese rinds as my Nonna and Mom have done since they learned to cook in Italy. The stock is remarkable and I use it in every season for so many dishes. Another great way to use the rinds is to throw one in when starting a risotto (at the butter/olive oil and onion sauté stage), truly delicious and so much flavor:)
Diana B.
May 13, 2014
Jacques Pepin's "fromage fort" is tough to beat for using up Parmesan rinds: http://www.foodandwine.com/recipes/fromage-fort
Abbey
May 13, 2014
I usually put them into a pot of something soupy or saucy to add extra flavor, generally when it's something with a chicken or veg stock base. Seems easier than making chicken stock, though, so maybe I'll give this a try!
Liz B.
May 13, 2014
OMG! What?! I never thought cheese rinds could be a broth but this sounds fabulous! Will def try it out.
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