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Maybe you had a big ol' cheese plate that didn't quite get finished up. Or you've gradually been chipping away at whatever's in the cheese drawer: your standard Parm, cheddar, hunk o' brie. Maybe you've even whittled down your supply of backup cheese. Now—perhaps even (and tragically) cracker-less—you've got a wild assortment of cheese nubs on your hands. Lucky you! Here's what's in your cards:
- Make fondue! You can use a mix of cheeses for this—and if you're already in a fridge-cleaning-out mood, you know just where to find what you'll dunk (the crisper).
- Or roll out puff pastry, sprinkle on cheese, repeat a few times, and twist into toasty, buttery cheese straws.
- Grab all your Parmesan rinds (they're in there, we promise), drop them in a pot, and make Parmesan broth. Then use that broth to make beans, soups, pan sauces...
- ...Or panade! It's a soup made of cheese broth that's topped with cheese.
- Grate cheese over any savory gratin—whether it's stuffed with root vegetables or kale.
- Slice a loaf of bread and make a slew of cheese toasts! Go the uber-gooey route, the herby route, or the crispy-crunchy Parm route.
- If bread isn't cheese's best friend, eggs are: Fold grated cheese into frittatas, omelettes, bodega-style eggs, or baked eggs. Grate some more cheese over the top for good measure.
- Make pimento cheese! All you'll need is some sharp cheese (cheddar is the classic choice), mayo, and pimentos.
- Or lay whatever cheese you have onto a sheet of puff pastry and bake for a speedy, dreamy appetizer (or, hey, dinner!).
- Melt cheese in milk and/or cream, toss with just-boiled pasta. You've got macaroni and cheese! Top with breadcrumbs and slide under the broiler until crispy for bonus points.
What are your cheese dreg strategies? What's your preferred cheese nub? Tell us in the comments.