Cheese is a fab soup ingredient - think blue cheese with cauliflower or broccoli, cheddar stirred into classic tomato, or parmesan to add a new dimension to lentil soup.
Throw in a fondue
Whatever scraps of cheese you have in the fridge, melt them all together in broth (or wine) with seasoning and a squeeze of lemon, for a retro dinner party classic.
Save up your parmesan rinds (these will keep in a fridge for a couple of months, longer in the freezer), throw them into a pot of water with onions, garlic cloves and a bay leave, then simmer for a couple of hours.
Use as a base for risotto, stews and soups - or try this recipe with kale and white beans.
Infuse your oil
Just as you might make a chilli or herb oil, place parmesan rinds in a jar with a couple of garlic cloves, pour over olive oil and screw on the lid. It won’t take long for the flavour to impart, giving you a beautiful dipping oil for bread.
Chuck on the BBQ
If your cheese rinds don’t have a waxy coating, stick them on a BBQ or grill until they’re gooey - then eat!
Flavour your stew
Chuck leftover cheese rinds into stews like this one from Homemade, to thicken and create a creamy, oozy texture. They won’t melt fully, so just fish out before serving – as you would bay leaves.
Cheese rinds also give a wonderful, savoury creaminess to tomato-based sauces.
Cheese board risotto
Stir any and every cheese into a simple risotto for a sticky, creamy bowl of deliciousness.
These Ecuadorian stuffed potato patties are meltingly good stuffed with cheese. Top with a poached egg for brunch or a light supper.
Bring back a forgotten classic. English potted cheese uses up odds and ends of semi-hard cheese and it keeps in the fridge for a few weeks.
Just delicious with bread or crackers.
This brilliant brunch dish is adept at eating up your leftover scraps of cheese. Just grate over the top, or bury chunks of crumbly feta among tomatoes and spinach.
Any hard cheese can be grated and blitzed with nuts, olive oil and herbs to make this zingy sauce. Store in a jar or airtight container for up to a week, so it’s on hand for evenings when you need a no-fuss supper.
Stuff into meatballs
Feta can go off quickly once you’ve opened that briny bag, so crumble leftover chunks and press into meatballs for a salty kick. Especially gorgeous with lamb, of course.
Adapt this recipe from Homemade.
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