Parmesan stock (or parmesan broth) is a more robust spin on vegetable stock, and a fantastic way to use up cheese rinds (never throw these umami bombs away – freeze them until you’re making this stock or a hearty sauce). This stock doesn’t have a ‘cheesy’ flavour, but the rinds give it an intense savoury flavour which is perfect for sauces, risottos and pastas. I often use this in place of chicken stock.