Whether it is the topping on your favourite pizza, the tasty layer in your burger or what adds the taste to your garlic bread, cheese is a winner all the way when it comes to being a gourmet delight. Whether it is crispy, soft, hard, cooked or baked, cheese enhances the taste and flavour of most dishes it is used in. Harder cheeses have lower moisture content than softer cheeses.
An extremely popular dairy product, cheese is made largely out of cow's milk and scores very high in terms of nutritional value. It is a solid food prepared from the pressed curd of milk.  While it is believed that cheese has been in existence since the pre-historic times, this delicious food might have first come into existence from the simple observation that milk left in a container coagulates and this happens faster under warmer conditions. There are innumerable varieties of cheese depending on the type of milk skimmed, raw or pasteurised and the animal cow, buffalo or even goat.
As cheese can be high in cholesterol, sodium and saturated fat, it is important to pay attention to the type and amount of cheese you eat. If you like to eat hard cheeses like cheddar, check for "fat free," "reduced fat" or "low fat" on the label. For soft cheeses, low fat, part-skim or light variants are available. Some of the new cheese varieties are made from soy milk and come in a variety of flavours. Perhaps the most widely known of the verified health benefits from cheese relates to its calcium content. It contains a high concentration of essential nutrients, protein as well as other nutrients such as phosphorus, zinc, vitamin A, riboflavin and vitamin B12. Cheeses can also protect against dental caries. Here's an insight into the some of the most popular cheese varieties. 
Cheddar
Originally made in England, Cheddar cheeses are firm and hard.  This is made from cow's milk and is smooth and soft initially but gets harder as it gets older.  It acquires a sharper taste as it gets older.
Parmesan
 Named after a place in Italy, Parmesan is also hard in texture and prepared by curdling cheese in copper containers. When freshly prepared, it is salted in brine for a month.  
Mozzarella
 This is a soft cheese made out of cow's milk. It was originally made in Southern Italy out of buffalo milk.  Mozzarella is a generic term for several kinds of Italian fresh cheeses that are made using spinning and then cutting. The Italian verb mozzare actually means to cut.
Stilton
Also called "The King of Cheeses" it comes in two varieties Blue and White Stilton.  It also originated in England and is semi hard in texture.  It is normally excellent for use in salads.   
Pecorino
 This is a cheese made from sheep milk and hence derives its name from the word 'pecora', which means ewe in Italian.  The best-known variety of pecorino is the Romano that is used largely in pasta dishes. It blends well in soups, pizzas and fresh green salads. All Romano cheese is made up a special method called "rummaging curd" or draining the curd quickly after moulding. 
Gorgonzola
Named after the Italian city where it is made, this cow's milk cheese is rich and creamy with a slightly pungent flavour. If you prefer strong aroma and taste, you must choose this one.
Manchego
This is Spain's most popular cheese made of sheep's milk and has a salty flavour.  It is firm in texture and forms a great combination with olives. 
Whatever be the variety of cheese here are some tips to store and use cheese:
Soft cheese should be loosely wrapped; using waxed paper is a good idea. 
Always rewrap cheese in fresh wrapping after the cheese has been opened to avoid having the cheese drying or acquire other flavours. However ensure you do not leave cheese in the same wrapping for extended period of time.
Do not store cheese along with other strong smelling foods as it could spoil the inherent flavour of the cheese.
Cheese should be removed from the refrigerator one to two hours before serving to develop aroma and flavour.
Normally cheese is never frozen as they may lose their texture and at times alter the flavour.
Hard and semi hard cheese are best if stored in the temperatures between 8-13 C. 
When cooking with cheese, use low heat and keep on the flame just until it melts.