Help me cook with my collection of cheese rinds.
I read somewhere that cheese rinds are great for making soup. I have been saving the rinds from various wonderful cheeses - Parmesan, aged Gouda, Gruyere - to use for that purpose. Problem is, I can't remember what soup to make. Does anyone have suggestions for cooking with old cheese rinds?
Parmigiano-Reggiano is the classic common cheese rind used to flavor minestrone and Tuscan bean soups made with greens like chard & kale.
i'm thinking the smoked gouda would be great in a roasted tomato or roasted red pepper soup...or even squash or split pea.
the gruyere could go into the beef broth for French onion.