Parmesan Broth

Parmigiano reggiano is one of the oldest, best-loved cheeses in the world. It was first made in Northern Italy over 1,000 years ago and is still made using the same specific methods.

These specific methods are all to do with the ingredients and the manufacturing processes. They go into incredible detail to ensure the overall quality of the finished product and serve to protect the history and legacy of this special, sacred Italian ingredient.

Genuine parmesan has to be made within the specific region in Northern Italy where it was first made. Within this region, there are 300 certified artisanal dairies. As parmesan is a ‘Protected Denomination of Origin’ or P.D.O. product, it is 100% natural. As a result, it’s extremely high quality, with no additives. 

In fact… Parmigiano Reggiano is such a protected product that, by law, it’s the only cheese that is allowed to be called “Parmesan” within the EU!

Only three ingredients can be used in the production of parmesan – raw, unpasteurised milk; salt; and rennet. The cows that produce the milk eat only on a specially selected diet, to get the most flavor from the milk that’s used to create the parmesan. 

Once it’s made, parmesan is left to mature for up to four years. This maturation period, together with the natural, specially selected ingredients, gives parmesan its incredible, unique flavor.

The flavor is sometimes referred to as a blend of fruity, nutty and spicy. It definitely has a big hint of an umami flavor, which is why it’s so often used as a flavor enhancer on top of dishes or thrown into the casseroles.

Amazing!

While some of the flavor comes from the vegetables – celery, garlic, carrots and onions – as well as the herbs – thyme, bay leaf and parsley – the majority comes from the parmesan rinds.

Parmesan rinds develop an immense amount of flavor during the maturation process of parmesan. The flavor concentrates towards the rind to more the parmesan ages. This makes the cheese rind particularly tough and very hard to slice or chew through.

However, parm rinds are perfect when it comes to flavoring a liquid. Which makes parm broth perfect!

You don’t actually have to buy a big parmesan wedge to get hold of parmesan brinds. There are many stores in big cities that now sell the rinds separately. They are normally sold as a few rinds in one packet. 

So, the next time you’re in a cheese store or a grocery store, ask if they sell them.

Of course, you could always get hold of the real deal – you can buy Parmigiano Reggiano online. Just remember to never throw away parmesan rinds!

Storing parmesan rinds for a long period of time is very easy. Whenever you finish a block of parmesan, keep the rinds and store them in the freezer to be used for later use.

All you need to do in order to freeze parmesan rinds, is to place them in a sealable, ziploc, airtight freezer-proof bag. They’ll stay fresh and delicious for up to a year.

When it comes to storing this parmesan broth, you have two options, depending on how long you want to keep it for.

In the fridge 

Much like chicken broth or vegetable froth, parmesan broth will keep fresh in the refrigerator for around 5-7 days. Just be sure to place it in an airtight container.

In the freezer

If you want to store your parmesan broth for longer than a week, you can easily freeze it. This broth freezes particularly well, so I do recommend making a big batch – feel free to double the quantities below and follow these freezing instructions.

Allow your parmesan broth to cool completely, then transfer it to a freezable, airtight container. If you want to freeze smaller, individual portions, you can pour the broth into compartments in an ice cube tray. That way, you can defrost the right amount each time. Even better than defrosting, just add the cubes straight to the dish of your choice.

There are lots of different types of vegetables and herbs you can play with. Try broad bean pods, corn cobs, fennel, bell peppers, pea pods, chard, celeriac, marjoram, basil, potato parings, dried ceps, leeks or asparagus stalks.

Sauces

Try adding this parmesan broth to marinara sauce or any kind of tomato sauce to bring an extra depth of flavor. You could also add it to cheese sauces for the like of cauliflower cheese.

Soups

A white bean soup would be perfect. Take a look at my haricot bean soup and parmesan soup.

Pasta

This would be an amazing addition to any kind of pasta dish, including pasta fagioli, lasagna or a turkey meatballs dish.

In place of chicken broth

If a dish calls for chicken broth and the flavor matches cheese, why not swap it for this parmesan broth!?

Risotto 

Add to any kind of risotto, whether it’s chicken and leek risotto, beef risotto, chicken and pea risotto or just a basic risotto, and you’ll take the flavor of the dish through the roof!