A bunch of Parmesan rinds — recipe for inne

I’m going to agree with Nancy. I always have stash of Parmesan rinds in a freezer bag. They’ll easily keep until Fall.

If you really want to use them up, I might make a Parmesan broth, plain, or flavored with anything from mushrooms to lemon. Use it in risotto.

Other ideas:
Freeze the rinds (good for months). Then use as and when you need.
Add to tomato sauce for extra depth of flavor.

I usually combine Parmesan cheese rinds with corn cobs to make a Parmesan-infused corn stock which I use when I make polenta. I find that Parmesan cheese and corn flavors work well together.