I save mine. As long as they are not funky dried out and super hard. Sometimes the thin outer rind with the print scrapes off easily. Or i use a fine rasp. The romano rind i just put in my 'rind zip-lock' bag in my freezer peeled off like a very thin tissue paper. My recent gruyere wedge looks like it was trimmed befor packaging. Still has the 1/4-1/2 inch hard rind.

As rinds go, this one is not hard or dried out. Now that you mention a label that was thin tissue paper, I think that is probably what this is. It isn’t burnt or imprinted into the rind. I will remove the ”label” with a rasp. So, I can store it in the freezer?

I have a smal 'tid-bit' drawer in my freezer. My collection of cheese rinds are in a quart freezer zip-lock. About a half dozen rinds together at any given time. Or place the bag on the freezer door shelf so it does not get lost if you have that style freezer.

Add a rind chunk whole to any brothy soup while simmering. The rind chunk will soften in 20-30 minutes and add the most delicious hint of cheese to the broth. Some fish it out and discard. I fish mine out to the cutting board and slice into slivers and add back to my soups. Tasty little slivers of chewey soft cheese curds. They do not often melt away but stay intact.

Excellent in some of the italian type soups like minestroni.

I'm making a mini meatball and vegetable soup tonight. A brothy potato, leek, celery, winter squash, garlic. Maybe some dumplings. The miropoix and pint of stock will have a parm rind.

Thanks, Sleeve. I may have to make a pot of minestroni just to use the gruyere rinds!!

Definitely use it. Though I haven’t used a Gruyere rind, I do use Pecorino Romano and, of course, Parmesan. Just made another pot of Ina’s Winter Minestrone using a Parm rind.