Sheldon said:

>as sad as the velveeta imbeciles who hack off the rind from $10-$20lb cheeses . . .

I just bought a pound of parigiano reggiano for my eggplant parmesan.
I don't care for the rind. I will sometimes throw it into pasta e
fagioli or escarole and beans, but other than that, I wouldn't know
what to do with it.