i haven't really been able to find a recipe, just vague directions about tossing cheese rinds into a pot of water. a general consensus is that Parmesan rinds and mainly hard/firm grating cheese like Romano, Grana Padano or aged varieties of Gouda and Asiago are good candidates. and most of those mention it in the context of adding it to soups to flavor it.
and if you were to click on the Google wordsearch link that Wyogal provided, this post itself comes up as a top result, which is to say that there's a whole lotta' nothing out there.
the most informative "recipe" is from the article that i mentioned from thekitchn.com, which is possibly referencing a new cookbook by the chefs at A16 in San Francisco. and the exact words are:
Start with about 8 cups of water and half a pound of cheese rinds (or whatever you have on hand). Simmer for 3-4 hours, and voila, cheese stock...The resulting flavor is decidedly cheesey, but in a really understated way. You'll taste a complex, subtle note beneath the rest of your components.
guess i'll have to test it out myself with the bits and pieces that i've culled from here and there and probably check out the book from the library to see if it will give me more precise info.
thanks Chef June and Wyogal.