Wrap rinds in cheesecloth, tying the top with butcher string. In a saucepan, pour in 8 cups water. Add the bundled rinds. Bring to a boil. Reduce to a simmer. Simmer for 1 ½ to 2 hours. Stir occasionally, to ensure cheese does not stick to the bottom of the pan.

Refrigerate the broth overnight. The fat will form a thin layer on top of the broth. This can be easily removed with a large slotted spoon. Refrigerate the broth for up to seven days or freeze for up to three months.