still in the kitchen (and not worth much)

Today I learned that if you put a bunch of small pieces of swiss cheese on boiling-hot spinach, the small pieces congeal into a large, recalcitrant, amorphous blob of glop in the bottom of the bowl. I understand it is really quite a hassle to eat, so anyone melting cheese on spinach is advised to stick to something less stringy and amorphous, like cheddar.