Cheese Counter Genius ways with leftover morsels.

Gather your wedges of brie and chunks of cheddar – Ellie and Sam Studd are leaving no rind left unused with waste-busting ideas for leftover cheese.

SPRING IS HERE, and while we all start clearing out closets and cupboards, let’s not forget the fridge deserves a cleanse, too! Cheese leftovers and offcuts are often thrown away after a party or left in a forgotten corner of the crisper, but we have some great recommendations for putting these tasty morsels to use.

Sauces, stews & stocks

Achieve richness and that elusive umami flavour in your stews, sauces and stocks with the addition of a parmesan rind. As a guide – if the cheese tastes good on top of your dish, it will taste good infused in it, too. Wash rinds before adding and remove before serving.

Oils & dressings

Infuse parmesan rinds in olive oil, or make the best salad dressing ever by whisking leftover blue cheese with mayonnaise, chives, shallots, a dash of white wine vinegar, lemon and pepper.

Elevate your greens

Add the rinds of parmesan or wax-free farmhouse manchego to a pan of greens. Artichokes absorb the flavour particularly well. Remove the rind before serving.

Make a toastie

Once the gathering is over, save the cheeseboard leftovers and make a delicious toastie the next day. Here are some of our favourite variations:

TOASTED ENGLISH CHEDDAR WITH CARAMELISED LEEK MAKES 1

Heat 2 tsp butter in a frypan over medium heat. Slice 1/ 2 a leek, combine with a pinch each of sugar and salt, and cook, stirring, for 4-5 minutes until leek begins to soften. Stir in 1 tbs white wine, reduce heat and cook for 8-10 minutes until leek is caramelised. Season. Spread over a thick piece of white bread with slices of English cheddar. Top with another piece of bread and toast until golden.

TOASTED TALEGGIO, SAUTEED MUSHROOM AND THYME MAKES 1

Heat 2 tsp butter in a frypan over high heat. Add 1 cup sliced mushrooms and 1 tsp thyme leaves. Cook, tossing, for 5-6 minutes until golden. Season to taste. Spread over a thick piece of white bread with slices of taleggio. Top with another piece of bread and toast until golden.

TOASTED BLUE CHEESE, APPLE, WALNUT AND CHOPPED PARSLEY MAKES 1

Place slices from 1/4 of a green apple, 1 tbs chopped walnuts and 1 tbs parsley onto a thick piece of white bread with slices of blue cheese. Top with another piece of bread and toast until golden.