Last week I cleaned out the refrigerator. After combining a couple of little bags of Parmesan cheese rinds, I realized that I had too many to fit back into one sandwich bag so I decided to make a batch of cheese stock. This is so easy. I had almost a pound of Parmesan rinds, mostly the really good Italian Parmesan aged 24 to 36 months.
All I didn’t was rinse off the rinds, grab a 3 and a half quart pot, add the rinds and as much water as the pot would comfortably hold, cover it and set it to simmer overnight. I stirred it every few hours. It does try to stick to the bottom of the pot. In the morning I let if cool a little and then strained it into containers for freezing. I decided 2.5 cup containers with about 2 cups would give me convenient working portions.
Not sure where the Parmesan Cheese Stock will appear in the coming months, but one thing I definitely want to try is to use cheese stock to carry the cheese in a future Macaroni and Cheese.