It seems to me, in the dark reaches of my memory, I've read about using cheese rinds for ----- er, something.
I just bought some delicious Gruyere cheese that has a large rind on it. Since the rind cost as much as the cheese I was wondering if it can be used (or eaten). Doesn't look appetizing but hey------- Limburger doesn't smell appetizing but I love it.
Any ideas or thoughts would be appreciated, especially if you've used them yourself. (Not limited to Gruyere)
I just bought some delicious Gruyere cheese that has a large rind on it. Since the rind cost as much as the cheese I was wondering if it can be used (or eaten). Doesn't look appetizing but hey------- Limburger doesn't smell appetizing but I love it.
Any ideas or thoughts would be appreciated, especially if you've used them yourself. (Not limited to Gruyere)