I always save the rinds of cheeses like parmigiano, pecorino, and piave to season soups and tomato sauces with great results. I just came to the end of some DELICIOUS 3-year-aged gouda and I'm trying to think if there could be a use for that rind too. I'm having a hard time thinking of a dish that would work with that slightly stinky pungency of gouda but it seems like a shame to throw away the rind of such a delicious cheese--especially at the price it comes at. (It's definitely a special treat.) Can anyone think of some good applications?