Why you boil cheese?

You don't typically "boil" cheese. It's more common to melt cheese, which involves heating it to a lower temperature than boiling.

Here's why we melt cheese, not boil it:

* Flavor and Texture: Boiling cheese can lead to a rubbery, grainy texture and a bitter taste. Melting preserves its creamy, smooth texture and enhances its flavor.

* Cooking Applications: Melted cheese is used in a wide variety of dishes, including:

* Sauces and dips: Cheese sauce, fondue, queso

* Pasta: Macaroni and cheese, lasagna

* Sandwiches and burgers: Grilled cheese, cheeseburgers

* Baked dishes: Baked macaroni and cheese, pizza

* Nutritional Value: Boiling cheese can cause some of its nutrients to be lost.

However, there are a few instances where you might heat cheese close to boiling:

* Cheese curds: These are small cheese pieces often served deep-fried. The high heat causes the curds to become crispy on the outside and gooey on the inside.

* Some cheese sauces: In some cases, cheese sauces are thickened by adding cornstarch or flour. This can allow the sauce to reach a higher temperature without curdling.

Overall, it's important to remember that cheese is a delicate ingredient that requires careful handling. Melting is the preferred method of heating cheese for most applications.