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Cheese is an excellent source of calcium, and a good source of protein and phosphorus. Cheese contributes 27% of the calcium, 11% of the phosphorus, 9% of protein, and 9% of the vitamin A in the U.S. food supply.

Always keep cheese tightly wrapped and sealed, and stored in the refrigerator. Prolonged exposure to air dries out cheese. Cut only what you need from a piece, wrap tightly and return the rest to the refrigerator. If you see a small spot of mold on a large piece of cheese, remove the mold by trimming away the entire section and discard. Thoroughly moldy pieces should be discarded entirely.

When cooking, turn down the heat. Most varieties respond best to low and medium temperatures for just a short time, only long enough to melt and blend. Shred or grate your cheese before cooking for even blending. For sauces, add it as the last ingredient and heat only long enough to melt. And, if using it as a topping, add the cheese a few minutes prior to removing from the oven, to avoid burning.

Weight is the best method to measure cheese for use in recipes. Four ounces of natural cheese equals one cup of shredded cheese. One ounce of cheese equals ¼ cup of shredded cheese.