When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawmilk camembert, or handmade gorgonzola), and there is still lots of cheese sticking to the rinds, so I don't want to throw them away. On the other hand, they are too dry and unpleasant to eat them on bread or similar. I don't think they'll do well in a soup like parmesan rinds.
Does anybody know a good use for the rinds? Or should I just continue throwing 40% of the cheese weight away?