I love cheese, particularly the soft, pungent varieties. Unfortunately my fridge is frequently filled with chunks of leftovers that soon begin to smell stronger than ever. To prevent cheese from going to waste, I double-wrap it in plastic and toss it in the freezer to use in cooked dishes. If you have small pieces of cheese, don't be afraid of combining them in one dish.
One of my favourite ways to use leftover cheese is in a quick pasta. I like the combination of chicken and broccoli, but make substitutions as you prefer. This works best with cheese that becomes soft and creamy when heated, rather than stringy; it's especially delicious with goat or blue cheese.
Start cooking the pasta - rigatoni or penne is good - and calculate about 100 grams per person, more for big eaters. While the pasta is boiling, heat oil in a large saute pan and cook a sliced onion over low heat until soft and translucent. Add sliced garlic and boneless chicken (cut in chunks). Cut broccoli into two-bite pieces and when the pasta is al dente, add broccoli to the pot to cook briefly, then drain. When the chicken is cooked, add the pasta and broccoli to the pan and add the cheese (cut in chunks). When it starts to melt, add heavy cream, salt and pepper to taste. Don't be sparing with the cream; the finished dish should not be too dry. Mix the pasta well and let it simmer to thicken the cream and blend the flavours.
I also use leftover cheese in chiles rellenos (stuffed chillies) - they're excellent with goat's cheese or a mild blue such as cambazola, or you can mix stronger-tasting cheeses with a little ricotta.
Buy medium-sized, thick-fleshed chillies or small capsicums. Place the whole chillies or peppers directly in the flame of a gas burner to char the skin. When the skin is black and blistered, run under cold water and peel it away, then dry the chillies with paper towels. Heat oil in a pan and saute a diced onion and chopped garlic until soft. Add one or two diced tomatoes (depending on size) into the pan and cook until most of the liquid evaporates. Cool the mixture, then stir in crumbled cheese. Cut a small slit in the chillies and stuff with the cheese mixture. Separate two eggs and using an electric mixer, whip the whites with a pinch of salt until they form medium peaks. Whip in the yolks, one at a time, then add two tablespoons of plain flour. Dip the stuffed chillies into the fluffy egg mixture then fry in hot oil until brown and puffy. Drain on paper towels and serve hot with a salsa made with chopped tomatoes, diced shallot and garlic, minced chilli, fresh coriander, lime juice and salt.