Parmesan Rind Broth

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Yield: Serves : 2 cups

This broth is like cheese dashi. The slow simmer allows the rinds to infuse the water with cheesiness. I used it as a base for different soups, for a chawanmushi–style custard replacing the corn dashi in the Corn Kernel Flan, and for sauces.Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group ( More Cheese Recipes


  • 1/2 pound Parmesan cheese rinds (about 1 cup rinds), broken into 2-inch chunks
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice

How to Make It


Combine the rinds and water in a medium pot. Bring to a boil, reduce the heat, and simmer for 1 hour, until the liquid is reduced to about 2 cups. Remove the rinds. Add the salt and lemon juice and refrigerate for up to 5 days.

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