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.
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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.
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
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.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Cowgirl Creamery launched in 1997, but our story began well before then. We met freshman year at the University of Tennessee where, little did we know, a lifelong friendship and infatuation with food would ensue. In 1976 our journey westward began. Once arriving in the Bay Area, we became involved in the burgeoning food movement at Chez Panisse and Bette's Oceanview Diner, both in Berkeley, CA. By the early 1990s, we were ready for a new challenge when we decided to launch Tomales Bay Foods, a marketing vehicle to help West Marin's farms and dairies get their delicious products into the hands of the Bay Area's finest chefs. From there, we decided to make our own cheese using the milk from neighboring Straus Family Creamery. Two decades, two creameries, four retail stores, and two thousand tons of cheese later, we still love what we do and have decided to bring our stories and recipes (dishes that use cheese not how to make cheese) to you in our first cookbook, Cowgirl Creamery Cooks.