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Parm Broth

Did you know you can make a delicious parmesan broth using food scraps and cheese rinds that would otherwise go to waste? Each year 119 billion pounds of food is thrown out in the United States. Eliminating food waste at home is a great way to be cost-effective. By using parmesan rinds and other vegetable scraps lying around in your fridge, you get a luscious, decadent, and versatile broth that’s great for pasta dishes, fresh vegetable soups, or as an additive to other dishes for extra umami. Try it out! Check out the video to follow along with the recipe and don’t forget to tag @nevadamilk when you post.

Parm Broth


  • 2 tbsp olive oil
  • 1 onion, peeled and quartered
  • 1 head garlic, halved crosswise
  • 1 bunch thyme
  • 1 bay leaf
  • 3 sprigs parsley
  • 1 tsp black peppercorns
  • 1 cup dry wite wine
  • 1 pound parmesan rinds
  • 1-2 cups leftover veggies: carrots, celery onion optional


  • Heat oil in a large saucepan over medium-high heat. Add and cook the onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is deep brown, about 5 minutes.
  • Add in your leftover veggies (if using) and saute until brown.
  • Add the cup of wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes.
  • Add Parmesan rinds and 8 cups water and bring the stock to a boil. Reduce heat and simmer, occasionally stirring to prevent any rinds from sticking to the pot, until broth is flavorful and reduced by half, about 2 hours.
  • Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).
  • Let cool; cover and chill.