There are so many varieties of cheese in the world that you could eat a different kind every day for almost four years without repeating one. All cheese is a rich source of calcium, so sampling the abundance helps to strengthen your bones.
But because cheese has high levels of saturated fat, which is linked with elevated LDL cholesterol levels, it’s a good idea to choose “reduced-fat,” 2% or “part-skim” varieties. Products labeled “reduced-fat” contain 25 percent less fat than their regular counterparts. Some lower-fat cheeses, such as part-skim mozzarella, melt better than others, such as reduced-fat Cheddar, so experiment to find one you like.
When only a full-fat cheese will do, choose one with a sharp, strong flavor and use it judiciously -- a little goes a long way. While there’s not much of a caloric difference between hard and soft cheeses, harder cheeses generally have sharper flavors, so you can use less and still get a lot of flavor.