Cheese Stock

• 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 gruyere (remove any paper or wax to leave just the natural rind)*
• 1/2 ounce dried kombu (kelp)*

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

coriander seeds, caraway seeds, extravirgin olive oil, onion, tops, black peppercorns, bay leaves, cheese

Taken from www.myrecipes.com/recipe/cheese-stock (may not work)