This is the last in our series of articles and recipes in recognition of Cheese Month. We hope you found them useful.

Clumsy Cheese is among in the list of the favourite accompaniments. It can be had many ways, from smacking between two slices of bread to macaroni and cheese to adding a little kick to your favourite salad.

Cheese is a food consisting of protein and fat from milk from either cow, goat, buffalo or sheep. It is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. It provides 25 per cent of the calcium in the food supply. It contains a high concentration of essential nutrients: calcium, phosphorus, zinc, vitamin A, riboflavin, vitamin B12 and high-quality protein.

There are many types of cheese with different styles, textures and flavours depending on the origin of the milk (including the animal's diet). It also depends on whether the milk has been pasteurised, the butterfat content, the species of bacteria and mould, and the processing including the length of ageing.

Certain types of cheese such as Cheddar, Swiss, Blue, Monterey Jack and processed American have been demonstrated to reduce the risk of dental caries. Also, though cheese is a tasty accompaniment that many Jamaicans eat during the Easter season with bun, some people cannot tolerate it because of health issues. People who are lactose intolerant usually cannot have cheese. But, it is safe for them to consume aged cheeses, which contain little or no lactose. Also, persons with sinusitis and migraine issues are advised to stay away from cheese. However, these days people with these conditions can enjoy cheese made from soy.

Dieters

Dieters, too, don't have to worry about the added fat that regular cheese contains as both regular and low-fat cheese are available on the market.

Research has shown that a diet that includes three servings per day of dairy foods (such as low-fat and fat-free milk, yoghurt, high and lowfat cheeses), as well as eight to 10 servings per day of fruits and vegetables, reduces blood pressure and other risk factors for heart disease, including lowering HDL-cholesterol and blood homocysteine levels.

Plus, new research demonstrates that an energy-controlled diet rich in dairy products, including cheese in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.

Cheese Sandwich

Ingredients

2 slices cheese

2 slices bread

2 tsp Mayonnaise

1/2 cup lettuce or to one's choice

4 slices tomato

Few onion rings

Method

1. Lightly add mayonnaise on one side of the bread slices.

2. Place cheese on side with mayonnaise.

3. Add lettuce, tomatoes, onion rings, then cover with other slice of bread. Cut in halves and serve.

4. Also, you can add bacon strips to add some meat if you like.

Cheese Pizza

Ingredients

1/4 ounce dry yeast

1 cup water, lukewarm

1 tsp sugar

3 cups bread flour

1/2 tsp. salt

1 tbs olive oil

1/2 cup tomato puréed

2 tbs tomato paste

1 garlic clove, minced

1 tbs fresh basil, chopped

4 oz fresh cheese

Method

For the Dough:

1. In a glass or plastic bowl, combine yeast, water and sugar (The water can just be water from the tap, make sure it's below 100F).

2. Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes.

3. Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour).

4. Dump mixture on to kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball.

5. In another bowl, pour in the one tablespoon olive oil and spread around.

6. Coat dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes.

7. Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.

8. To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan) - this dough is enough for a 14-inch pizza with a thin bottom crust and enough dough around the edge to munch.

9. Combine puréed tomatoes, tomato paste, minced garlic, and basil, then spread on to prepared pizza dough.

10. Top with sliced cheese and bake at 500F for 11-13 minutes.

Yoghurt Cheese

1. To make yoghurt cheese (which can be used as a substitute for cream cheese or in cooking), drain yoghurt in a strainer lined with cheesecloth and leave overnight (cover the entire bowl, yoghurt and strainer with a cloth).

2. In the morning, drain the liquid in the bowl. Place a weight (you can use a sealed plastic bag filled with water) on the cheese, cover again, and let stand another eight hours. Wrap yoghurt cheese and refrigerate.

Homemade Yoghurt

Ingredients

1 quart of low-fat milk (but the higher the fat content in the milk the creamier and smoother the yoghurt will be).

1/4 cup dried starter culture or yoghurt with active culture.

1/3 cup non-fat dry milk powder or 2/3 cup if you're using skimmed milk.

1 tsp unflavoured gelatine for thickening.

Clean yoghurt containers or canning jars with lids.

Method

1. Place the starter culture or active-culture yoghurt into a large bowl. Add the dry milk powder. Then for thickness, add unflavoured gelatine mixed with a small amount of milk.

2. Warm milk to 110F (use a thermometer) in a 1-2 quart saucepan or double boiler.

3. Add a small amount of the warmed milk to the active-culture yoghurt or starter culture and stir.

4. Slowly add the rest of the warmed milk to the mixture. Stir well.

5. Cover the bowl and place the mixture into a commercial yoghurt maker, or an oven on very low heat of 200 degrees or a warm spot in your kitchen.

6. Let it set for about six to eight hours. Use the thermometer to make sure the temperature stays at 100 degrees.

7. When set, refrigerate for eight hours before eating.

8. After the yoghurt is set, you can stir in fruit and/or flavourings. To sweeten, try 2 to 4 teaspoons honey or sugar.

Cheese Fondue

2 cups milk

1 tbs Worcestershire sauce

2 tsp ground dry mustard

1 clove garlic, peeled and crushed

3 tbs all-purpose flour

6 cups shredded cheese

Method

1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling.

2. Gradually stir in shredded cheese. Continue heating until all the cheese has melted.

3. Keep the mixture warm and serve in a fondue dish.