Cheese Paring

There's an old epithet, "cheese-paring," which means being cheap. I'll admit it, I'm frugal. Sparing. Thrifty. Economical. Okay, cheap.

As I was cutting the rind off the raclette cheese prior to melting, I found myself wondering what one could do with it, rather than simply discard it. There wasn't much left, just a few thin wafers, but I somehow knew that a frugal Swiss housewife would have saved it for another meal.

So, here's my question: what would you do with the rind of a fairly soft cheese like this? Anything? Or am I being too cheeseparing?