Cheese in Soup

Parmigiano-Reggiano can be grated on the top of almost any soup. The flavor adds a nice saltiness and the texture adds richness without becoming gooey or stringy. The rind from Parmigiano-Reggiano can also be added to soup for extra flavor. Simply simmer the rind in broth for 15 minutes or more.

• Spinach and Parmigiano-Reggiano Soup
• Minestrone with Parmigiano-Reggiano
• Italian Pasta and Bean Soup

Gruyere's biggest claim to fame in the world of soup is the starring role it plays in French Onion Soup. Earthy, nutty and slightly sweet Gruyere cheese tastes best with soups that have a slightly earthy quality. Because the cheese can get so gooey when melted, I prefer to use it in moderate quantities.

• Saint Lioba Beer and Mushroom Soup with Gruyere
• Cheese & Artichoke Chowder with Gruyere

More so than other types of cheese, Cheddar tends to be a major, rather than minor, ingredient when added to soup. This is partly because the flavor is so universally appealing and partly because cheddar melts so well into a rich, smooth consistency.

• Cream of Mushroom Soup with Cheddar
• Easy Broccoli Soup with Cheddar Croutons
• Irish Potato Soup with Cheddar Cheese
• Mexican-Style Shredded Chicken Soup with Cheddar cheese
• Newcastle Brown Ale Cheddar Soup
• Bacon and Potato Chowder with Cheddar

The term Queso Fresco refers to fresh cheese that does not have a rind. Ranchero is a type of Queso Fresco. It works especially well as an ingredient in soup because the texture becomes soft, but the cheese never fully melts. If you don't like strings of gooey cheese dangling from your spoon, Ranchero is the cheese for you. If you can't find Ranchero cheese, use Halloumi instead. Halloumi has the same mild flavor as Ranchero and will not fully melt when heated either.

• Queso Fresco Soup

Manchego is a Spanish cheese with a salty, olive-y flavor. Try it as a garnish for vegetable soups or for soups that include sausage.

• Root Vegetable Soup with Manchego