I don't eat it by itself. I put it in a ziplock bag and stash it in the freezer. Then I pull it out whenever I'm making a savory soup or stew and drop the rind in, usually to be fished out before serving (like a bay leaf). It adds great umami flavor to the dish.

Save it. When you have enough for everybody at the table: GRILL IT, until the rind side gets charred and gets a crunchy thin layer and the cheese side gets kinda soft. Fork and knife, eat it until it's hot (don't burn yourself :D)

This is how my family does it :)

You can add the rind to minestrone.