Muddle into brie or camembert and sprinkle some on top before baking. With mustard, nutmeg and cayenne this marvellous melange of spices has the lovely old-fashioned flavour of Welsh Rarebit or an authentic apres-ski fondue.
Equally at home on top of mac'n'cheese perhaps mixed in with a few breadcrumbs. Or just add a pinch or two to a cauliflower cheese sauce. Divine.