What would happen if water was to be stirred with grated cheese?

If you stir water with grated cheese, you'll likely end up with a watery, milky mixture with bits of cheese floating around. Here's why:

* Water and cheese don't mix: Water is a polar solvent, meaning it attracts other polar molecules. Cheese, on the other hand, is mostly fat, which is nonpolar. Since they have different polarities, they don't mix well.

* Fat globules: The fat in the cheese will form tiny globules that are suspended in the water. This creates a milky appearance.

* Salt and whey: Some of the salt and whey proteins from the cheese might dissolve in the water, but the majority of the cheese will remain as undissolved particles.

In essence, you won't create a cohesive mixture, but rather a watery suspension of cheese particles.

Practical Implications:

* This method wouldn't be effective for making cheese sauce. You'd need to add a binder like flour or cornstarch to create a thick, creamy sauce.

* You could use this technique to create a watery cheese broth for soups or sauces, but the cheese flavor would be quite mild.

Let me know if you'd like to explore other culinary applications of cheese and water!