If you have ever smoked cheese, or purchased smoked cheese, and find that the rind is a bit (or a lot) too strong for your taste, I have discovered a good use for it.... I had a smoked Gouda that was lovely, but the rind (even after several months) was pretty strong, so I used a grater to strip off the rind, leaving the paste for eating as a table cheese.... The grated rind I threw into some Tomato Rice Soup.... It was lovely, really complimenting the soup.... I think it would be fine in plain Tomato Soup as well.... It added a lovely smokey flavour to the soup, without overpowering it.... 8)
Bob