Parmesan rinds. Why am I keeping them? Dim recollection that Jamie Oliver has some use for them. Must find out soon or they’re for the bin.

Apparently, like broccoli stalks, it’s one of those things that some people ALWAYS cook and they don’t understand why the rest of us don’t use them all the time. What do you use them for? Away from the dinner plate, would they be ok to add to a bird feeder fat mix, or would they be too salty?

Away from parmesan, the biggest thing holding me back is when the rind feels a little fabric-y, like the cheesecloth is part of the rind. I presume – possibly wrongly – that that sort of rind isn’t edible – so what else can be done with it?