I love the rind, especially on a swiss. It gives you a chance to savor a different aspect of the cheese that is quite different than the "heart" of the cheese. Wayne, I guess you'd be doing a whole lot more savoring than most. If it's too hard, it could be grated for pasta, cheese toast, or soup. Seems like with all the love and hard work that went into the cheese, it should all be enjoyed.
-Boofer-