Cheese is sensitive to high temperatures, and prolonged simmering can cause it to break down and become stringy or grainy. This can result in an unpleasant texture in the soup. Cheese has a tendency to separate at high temperatures. Simmering the soup vigorously after adding cheese may cause the fats in the cheese to separate from the liquid, leading to an oily or curdled appearance. Cheese has delicate flavours that can be easily lost or altered when exposed to prolonged heat. Simmering for an extended period may diminish the distinctive taste of the cheese in the soup. Intense heat can cause the cheese to stick to the bottom of the pot, leading to burnt bits in the soup. This not only affects the flavor negatively but also makes the soup pot harder to clean. To maintain the integrity of the cheese and achieve a smooth, velvety texture, it's recommended to add the cheese at the end of the cooking process and let it melt over low heat. Once the cheese is incorporated, it's often better to remove the soup from direct heat or reduce the heat to its lowest setting. This allows the cheese to melt gently into the soup without the risk of overcooking or separation.