Cheese provides valuable amounts of protein, calcium, and vitamins B12, A and D. 
A popular high-protein food with vegetarians, cheese is also high in calories, having twice the number of many carbohydrate and protein foods.  High in fat- the kind of saturated fat we should try and limit, cheese should be eaten in moderation.

Crème fraîche is a French-style soured cream, which does not curdle when boiled so it is ideal stirred into hot dishes. It will also whip, adding a light piquancy to desserts.  However, like double cream, it is quite high in fat (35 - 40 per cent) so use it sparingly. 
Fromage frais is a smooth, lightly tangy, lower fat to virtually fat-free “cream”, ideal for use in dressings, baked potatoes and desserts.   
Haloumi cheese: A soft semi-hard cheese with a salty flavour made from sheep’s or goat’s milk.  Ideal for salads or eating on its own.
Mozzarella is a mild cheese that is high in moisture and low in fat.  It melts well and is great on pizza. 
Kefalotyri cheese: A very hard, scalded cured sheep’s or goat’s milk cheese with a milder flavour than Parmesan.
Feta: Feta is firm and crumbly with a salty taste from the brine in which it is preserved.  Available in a reduced fat form and suitable for fresh salads.
Gorgonzola: An Italian, blue-veined, semi-soft cheese with a piquant flavour.  Used in sauces and stuffings.
Parmesan:  A hard cheese for grating and serving with pasta, made from semi-skimmed unpasteurized cow’s milk.
Cottage cheese:  Available in very low fat versions, this soft cheese can be included in a healthy eating plan.
Quark is a soft cheese made with skimmed milk and is, therefore, very low in fat.  It is a traditional cheese for using in cheesecakes, but it is ideal for savoury dishes, too.  
Ricotta:  An Italian whey cheese which is soft and creamy.  It is especially good in sweet or savoury fillings.

How to reduce dietary fat when using cheese:
Use low fat cheeses such as ricotta, mozzarella, or cottage cheese.
Use strong, aged cheese, such as mature Cheddar or Parmesan - only a small amount is needed to add flavour to a dish.
For cooking, choose mature cheeses. Leave some full-flavoured cheeses unwrapped in the refrigerator to dry out: this concentrates the flavour and makes them go further when they are finely grated. 
Among the most useful cheeses are fully mature Cheddar, fresh Parmesan, mature Gruyère and Pecorino.
Houloumi can be grilled in the oven rather than deep fried.
Lower fat soft cheeses are ideal for stirring into hot food to make an instant, tasty creamy sauce.