Cheese is a highly concentrated food and one of the tastiest. It is an important source of protein, fat and minerals. 
When curd is separated from its whey you get cheese. Sounds simplistic. But it is not really so. The type and breed of animal which produces the milk is the prime factor in differentiating one cheese from another. Also the quality and fat content of the milk and conditions during ripening do affect the flavour of the cheese and that is why no two cheeses will ever taste the same.
Cheddar is the only cheese that can be mass produced in factories and still remain a high quality cheese. Other cheeses remain essentially local. A brief description of some of the popular cheeses will help you use them better.
CHEDDAR - this cheese comes in all shades of yellow ....from light to bright. It is a reasonably hard cheese. It is mostly sold young which is why it is mild but when matured has a bite. Cheddar can be eaten uncooked or cooked and is ideal for grating and for sauces. Add a little prepared mustard if you wish to sharpen the taste of a dish using mild cheddar.

COTTAGE - This is soft and white and rather lumpy with a high moisture content and a mild flavour.It is sometimes flavoured with herbs and fruit. It is ususally used uncooked except in cheescakes and many savoury dishes where it is baked.

CREAM - This is similar to cottage cheese with a richer creamier flavour.
When used uncooked may be flavoured with herbs or fruits. Mostly used in cheese cakes or savoury tarts or other desserts.

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