Q: I make a lot of gratins and savory tarts. That means, inevitably, my cheese drawer is stuffed with small stubs of cheese: Gruyere, Parmesan, Pecorino, and more. How do I use these cheese stubs? Such a waste to throw away, but I'm not a fan of snacking on Gruyere. Anyone have any ideas?
Sent by Daniela
Editor: A few things come to mind. You can grate the leftover cheese stubs to use on pizza, in a grilled cheese sandwich, or in an egg dish like an omelet, frittata, or quiche. You can also throw the cheese rinds into soups and stocks for an extra dash of flavor.
Readers, aside from just eating them, how would you use up leftover cheese stubs?