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Beat together the egg whites and cream of tartar until stiff peak form.
Add the salt and shredded cheese and salt, and slowly mix together with the egg whites/meringue.
Don't mix so much that you deflate the air bubbles in the meringue.
Spoon or pipe small bite-size dollops onto a parchment-lined baking sheet.
Bake at 275 degrees F for 30 minutes, then shut the oven off, but leave the door closed.
While leaving the oven door closed, allow the cheese meringue "popcorn" to sit in the oven for an additional 1-2 hours to achieve the desired results.
Serve and enjoy!