Best cheese for a soup?

[Hal65]

I am trying to improve my soups (which tend to have potatos, onions, garlic, and lots of greens). Cheese is my main flavor agent and I think it's time to ditch the low fat slices, they're not enough and I actually need more calories. 

 

What are some strong tasting cheeses that can act as the dominant flavor in a soup? I'm thinking of mozzarella or cheddar.

[Pdaz]

Mozzarella isn't a strong flavoured cheese.  Try gruyere. It's a rich flavoured hard cheese. It's more expensive but a little goes a long way. Alternatively try some fresh grated parmesan. Not the grated soap in a can made by Kraft but the real hard cheese from Italy. Another option would be Gorgonzola or Dolcelatte. Both are soft, sweet, creamy blue veined cheese that would melt easily into a soup

[Hal65]

Ok, I skipped the Mozzarella and bought a couple solid pieces of Cheddar and Parmesan. The Cheddar is almost half the cost but Parmesan has a far better protein to fat ratio so I'm hoping it wins on strength of taste, we'll see.