Parm broth by Christine Tizzard

I freely admit that I did not know parm broth existed until I was working on my cookbook Cook More, Waste Less. Using leftover cheese rinds as a base for a broth that then can be used for cooking beans and making simple soups, sauces, or risotto? Amazing. You can use your rinds from Parmesan or any other hard cheese you like to curate your own signature rind broth. The ratio is a simple eight parts water to one part rind. My favorite, is using this as my base for a minestrone soup.

The recipe does call for a whole pound of cheese rinds, which, yes, sounds like a lot, BUT they add up faster than you think. Edible cheese rinds, like Parm rinds can be saved in your freezer for years, so start stashing them in there and before you know it you will have enough for your next batch of broth. They also add a splash of flavor when simmered in your next soup, sauce, or stew.

Since Parmesan rinds have become such a hot flavor commodity, you can buy them at the cheese section of your local deli or grocer (some give them away for free!). Just ask at the deli where you can find them.

Photo by Reena Newman, Props by Andy Mac Brooklin and Food Styling by Christine Tizzard.

Parm Broth

Christine Tizzard
Course broth, Soup, stock
Cuisine Italian
Servings 6 cups


  • 8 cups water
  • 1 lb. Parmesan rinds, rinsed and trimmed of any unwanted spots
  • 1 bay leaf
  • 1/2 onion
  • 12 whole peppercorns
  • small bunch parsley stems

Optional Add-Ins

  • A few smashed garlic cloves
  • Aromatics e.g., celery stalks, leek, a carrot, or some fennel
  • Sage leaves or sprigs of thyme or oregano


  • Place all of the ingredients, including the optional add-ins, in a stockpot and bring to boil. Reduce to a simmer and cook for up to 2 hours. After 1 hour, taste,and if it is to your liking, it’s done. If not, simmer up to 1 hour longer, tasting along the way.
  • Strain and let cool, then store.
Keyword broth, cheese, cheese rinds, Parm broth, Parmesan, Parmesan cheese