What to do with those leftover Parmesan Cheese rinds? I hate to waste food, so my answer? Freeze it! I had my "a-ha" moment years ago when I was watching Rachel Ray (love ya) as I was cooking. She mentioned that instead of tossing the Parmesan Cheese rinds, save them for sauces later. A-ha!
Since then, I freeze the rinds and use them at a later time to flavor my red and white sauces, as well as many of our soups. Who knew? Thanks Rachel!