cheese

Nutrition

Though many cheeses are higher in fat than milk or other dairy products, they offer vitamin A, which is good for eyes and skin, riboflavin for energy, calcium and protein. Certain cheeses also can help reduce tooth decay, and cheese is an essential part of diets designed to reduce the risk of hypertension. To reduce the fat content, many reduced-fat varieties of cheese are available as well.

Selection

When choosing cheeses, consider the intended use—for example, cheese for cooking should be a variety that melts easily. The packaging on some cheeses also notes age or flavor, such as mild, medium and sharp cheddar. Though selection of different types of cheeses varies, they should be wrapped well without signs of drying or cracking. Harder cheeses can be purchased further in advance, but should still be used fairly soon after purchase.

Storage

All cheeses should be refrigerated—soft cheeses last several days and harder cheeses can last several weeks. Firm, semi-firm and semi-soft cheese should be packaged in airtight wrapping and stored in the warmest part of the refrigerator. Though some cheeses can be frozen, it often causes them to become dry and crumbly.

Preparation

Cheese should be allowed to return to room temperature an hour or so before serving to exhibit the maximum flavor. Often served with crackers, bread or fruit, various cheeses are also a vital ingredient in many recipes.

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