I just made a very tasty soup from a recipe in the January 2004 issue of Gourmet Magazine (p. 69). "Tuscan Bean and Swiss Chard Soup" calls for adding a 3x2 inch piece of Parmigiano-Reggiano RIND to the soup and simmering for an hour before discarding the rind. The recipe said that the rind (and the pancetta ) "give this soup a rich, almost creamy flavor." Very true. So my question is this: what do the rest of you do with parm-reg rinds? Personally, I've always just scraped away at them until the cheese comes out more like sand and then toss the rinds.