alexalbon23
Active member
I’ve been freezing cheese rinds for a while now, especially parmesan ones. I heard they add an amazing depth to broths and soups when you toss them in. Anyone else doing this? Or am I just hoarding weird bits of cheese? If you do, any cool tips or specific recipes you swear by? I’m kind of obsessed with not wasting food lately and this seemed like a quirky way to repurpose things.
