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Cheese Stock





Yields
Makes about 6 cups (serving size: 1 cup)



Total Time
2 hrs 30 mins

At Pilgrimme restaurant, deep in the woods of Galiano Island in British Columbia, chef Jesse McCleery simmers big batches of this stock with leftover chunks of local raw-milk cheeses. Then he simmers cracked fermented barley in it, producing a creamy, resoundingly flavorful risotto-like porridge. The stock is also delicious on ravioli or in regular risotto, and makes an umami-rich vegetarian alternative to chicken broth.

 1 teaspoon coriander seeds
 1/2 teaspoon caraway seeds
 1 tablespoon extra-virgin olive oil
 1 medium onion, halved and thinly sliced
 3 leek tops (green parts only; save the white parts for another use), sliced in half lengthwise and rinsed well
 1 teaspoon black peppercorns
 3 bay leaves
 17 ounces cheese rinds with 1 to 1 1/2 in. cheese attached, from strongly flavored hard cheeses like aged parmesan, gouda, or gruyère (remove any paper or wax to leave just the natural rind)*
 1/2 ounce dried kombu (kelp)*
Step 1
1

In a dry 6-qt. pot, toast coriander and caraway seeds over medium-high heat until fragrant and a shade darker, 3 to 4 minutes. Pour into a small bowl and set aside.

Step 2
2

Swirl in 1 tbsp. oil, reduce heat to medium, and add onion. Cook, covered, until softened and beginning to brown, stirring occasionally, about 10 minutes. Add leeks, toasted spices, peppercorns, bay leaves, and 9 cups water. Bring to a simmer over medium-high heat, covered.

Step 3
3

Add cheese rinds and kelp, bring back to a simmer, and adjust heat to maintain a gentle simmer, uncovered, 1 hour, stirring now and then. Remove from heat and let stand 1 hour, covered. Strain through a fine-mesh sieve.

Step 4
4

*Find kombu at well-stocked grocery stores and Asian markets. Hoard your leftover cheese rinds in the freezer until you have enough to make a batch (or even a half-batch) of stock.

Step 5
5

Make ahead: Up to 1 week chilled; up to 3 months frozen.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories227
% Daily Value *
Total Fat 10g13%

Saturated Fat 5.2g26%
Cholesterol 25mg9%
Sodium 529mg23%
Total Carbohydrate 7.4g3%

Dietary Fiber 1.5g6%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.