What happens to cheese when you boil it in a soup?

* Curdling: The heat of the boiling soup will cause the proteins in the cheese to denature and separate. This leads to a grainy, rubbery texture, which is definitely not desirable!

* Loss of Flavor: Boiling cheese can also diminish its flavor, as the heat breaks down the complex compounds responsible for its taste.

* Separation: Cheese fat can melt and separate from the rest of the cheese, creating a greasy layer on top of the soup.

Instead of boiling, here are better ways to add cheese to soup:

* Stir in at the end: Once the soup is cooked, reduce the heat to low and stir in small pieces of cheese until melted. This allows the cheese to melt without curdling.

* Make a cheese sauce: Create a separate cheese sauce by melting cheese with butter and milk over low heat, then stir it into the soup.

* Grate over the top: For a decorative and flavorful touch, grate cheese over the soup just before serving.

In short, avoid boiling cheese in soup! There are much better ways to incorporate cheese into your soup for a delicious and enjoyable experience.