Pair the wine according to the main course.
Parmesan Stock (Parmesan Broth)
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.
Servings
12 Servings
PREP TIME
5 mins
COOK TIME
1 hour
TOTAL TIME
1 hr 5 min
Difficulty
Easy
Wine pairing
Ingredients
500 g cheese rinds (see note)
1 large onion
3 carrots
4 celery sticks
1 whole head of garlic
a few sprigs of fresh herbs (e.g. thyme, oregano, parsley)
Ingredients
1 lb cheese rinds (see note)
1 large onion
3 carrots
4 celery sticks
1 whole head of garlic
a few sprigs of fresh herbs (e.g. thyme, oregano, parsley)
- The best types of cheese rinds are those from hard cheeses such as parmesan, grana padano, pecorino, gruyere, manchego etc. I never throw these out, and simply freeze them until I’m ready to make this stock or a hearty sauce (like napoli). Don’t use soft cheese rinds, and always be conscious that the rinds are imparting their flavour into the stock – yummy cheese equals yummy rinds!
- The best part about making homemade stock is the versatility – have some other leftover vegetables like leeks or parsnips? Throw them in! Don’t have carrots? Leave them out. Just be mindful that the vegetables are imparting their flavour. Generally stay away from vegetables that may impart too much flavour, such as capsicums/bell peppers and cruciferous vegetables like broccoli, cabbage etc.
- Same goes for the fresh herb sprigs. I’ve added suggestions of my favourite herbs, but you can use what you have at hand or the herbs you prefer. Just 3-4 sprigs of each will do.
- I don’t add salt or pepper, so I can season the final dish to taste. However, many people like to add a teaspoon or so of peppercorns. If you do add salt and pepper to the stock, just be mindful of that when you’re seasoning the final dish.
Note, servings for this recipe is measured in cups. You may end up with more or less depending on the amount of water you add and how long you simmer the stock for.
Variations
For a more basic stock, or if you don’t have cheese rinds, see my vegetable stock recipe.
Directions
1Make the stock
1. Chop the whole head of garlic in half horizontally. Roughly chop the rest of the vegetables (no need to peel them).
2. Add everything except the cheese rinds to a large pot, along with about 4L / 4 qt of water. Bring it to a light simmer and cover with a lid, leaving the lid slightly ajar to allow steam to escape.
3. Simmer for 1-2 hours, and add the cheese rinds in the last 30-45 minutes of cooking. They have a tendency to break down quickly, which is why we don’t add them at the start (they also impart their flavour quickly and don’t need longer than this).
4. Carefully pour the stock into a bowl through a sieve. Discard the solids, and allow the liquid to cool. Once cool, portion the stock out into tupperware containers and refrigerate or freeze for up to 6 months. Simply thaw before you need to use it!
Wine pairing
