Don’t throw away those rinds!

What to do with rinds and leftover bits of cheese that are no longer presentable? Soft cheeses (such as camembert and brie) can be added to baked dishes, like macaroni cheese, potatoes au gratin and lasagna.

For leftover blue cheese rinds (such as fourme and roquefort), try a recipe that’s as simple as it is surprising: bake an apple in the oven after removing the core with an apple corer. Garnish with leftover cheese, sprinkle some chopped walnut and return it to the oven for a few minutes To be enjoyed with some tasty rye bread!

As for hard rinds (such as parmesan and comté), which are difficult to cut and eat, they can be brewed in stock, soups and various sauces. Parmesan crust goes very well in a tomato sauce while it is simmering, while comté rind can be put in a casserole 15 minutes before the end of cooking.

By Sonia Ezgulian
A super creative cook when it comes to finishing leftovers, local lady Sonia Ezgulian is also a big fan of citrus fruits. She has recently published a booklet dedicated to finger lime.
You can find it at moncitroncaviar.com and soniaezgulian.com.