We?ve all heard of cheddar, Swiss and mozzarella cheese, the toppers of pizzas, fillers of sandwiches and blankets over chips. There are, however, more than 650 different kinds of cheeses on the market with many other uses. With so much easy-to-find and affordable cheese, it?s easy to be cheesy.

Cheese dates back about 4000 years when people started to breed animals and process their milk. The hundreds of cheeses available today are categorized by the type of milk: raw, skimmed or pasteurized, and by the animal?s milk, such as cow, sheep, goat, buffalo, reindeer, camel and yak.

Cheddar, originally from England, is the most widely purchased and eaten cheese in the world. The color of cheddar ranges from white to pale yellow, to a dyed yellow-orange color. Cheddar tastes sharper the longer it matures, generally between nine and 24 months.

Swiss cheese, an American imitation of the Swiss Emmental, has a firm texture and is known for being shiny and pale yellow with large holes. The flavor is mild, sweet and nutty, and is tasty with apples, pears, grapes and thinly sliced prosciutto ham and salami. Try drinking fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juice with Swiss.

Brie, the best-known French cheese, is soft and spreads easily. For the most enjoyable taste, Brie should be served at room temperature. I enjoy Brie warmed for about 10 minutes at 350 degrees spread on bread or crackers.

Chevres cheese, made from goat?s milk, comes in many sizes and shapes, from rounds to logs to loaves. The textures vary from soft to extremely hard. Two brands to watch for are Redwood and Skyhill Farms goat cheeses. Chevres make excellent dessert cheeses, and are often served as snacks or appetizers. My favorite goat cheese is called ?Drunken Goat,? which is soaked in white wine and aged for 18 months.

Tibet cheese comes from Tibet? surprised? Tibet cheese is made of yak?s milk, which is also used for making butter. The cheese is molded, pressed and wind-and sun-dried. Tibet cheeses have a very strong taste.

Gouda, from the Dutch town of the same name, is considered to be one of the world?s great cheeses. Traditionally a hard cheese, Gouda is round with a very smooth, yellow waxed rind. The flavor is sweet and fruity and intensifies with time. Mature Gouda (18 months or older) is coated in black wax that provides a stark contrast to the deep yellow interior. It is both a table cheese and a dessert cheese, excellent with fruit and wine.

Parmigiano, which most of us buy in a handy green can, is an unpasteurized hard cheese made from skim cow?s milk. Prior to beng served up in the green can, Parmigiano rounds weigh 75 lbs. and must be cut by a saw. The aroma is sweet and fruity, the color fresh yellow, and the taste fruity, like pineapple. Primarily a grating cheese, Parmigiano is a great topping for soups, pasta dishes, veal, chicken or salads. In Italy, this cheese is sold in large, grainy chunks, chiseled from the shiny drum that carries its name emblazoned on the rind.

Cheese Fondue

4 oz. Gruyere cheese

8 oz. Swiss cheese

1+ tbsp. cornstarch

1 clove garlic

3/4 to 1 cup white wine

1 tbsp. kirsch

French bread cut into 1″ cubes

Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4.

Matt Szura is a public relations major at Sacramento State and The State Hornet?s food columnist. His column can be read weekly at www.statehornet.com and regularly in The State Hornet newspaper. He can be contacted at [email protected].