RE: Cheeses: parmagiano rinds
The rinds are great in soups. I know it's traditional to use them in minestrone, buy try adding some to a nice white bean and pancetta (or prosciutto end) soup. Serve with a drizzle of extra virgin olive oil, a grating of Parmigiano Reggiano, and fresh black pepper. Mmm... I wish it weren't 92 degrees and humid here in CT.