If you buy nice cheeses, you will find that many of them come with rinds. The rind is not so edible as you can't chew it and can't grate it. Still...it seems a waste to throw it out, right?
Save the rinds in a bag in the freezer. Then next time you are making a slow cooking stew or soup, chuck them in. The remaining cheese will melt off and add a hint of creamy goodness to your meal. Toss whatever is undissolved before eating.
I've got a couple decent rinds in tonight's stew :)
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