This recipe is a guideline to follow for making your own stock from leftover parmesan rinds. You can certainly add aromatics, such as garlic and herbs, such as rosemary or bay to your own parmesan stock. You'll get the best depth of flavor using rinds from parmigiano-reggiano cheese, but you can use rinds from any aged hard cheese to make a tasty stock for soups, stews, risotto, and a host of pasta and vegetable dishes.
Combine the water and parmesan rinds in a 2-quart or larger pot. Bring the water to a simmer, partially cover and cook for 1 hour.
Taste the stock and assess the flavor. For a more pronounced flavor, continue simmering for up to 1 hour more. (Note that you will have a reduced yield due to evaporation.)
Discard the parmesan rinds and use the stock as desired for making soups, stews, and pasta or rice dishes.