How Can I Use Up Stubs of Cheese?
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
Readers, aside from just eating them, how would you use up leftover cheese stubs?