This is a good idea. I've been trying out making different cheese types and I usually don't keep the rind if there is one. But, I'm trying to be self sufficient so conservation of food is a big part of that.
Usually I would give the rind to my pigs, but if there is another way to get some flavor into my food I am definitely going to try it.
I think this would also be a good tip for vegetarians who are looking to get a little more protein and calcium into their diets. Every bit counts, after all, even cheese rind sprinkles.