Ah, the power of cheese. Ninety-four percent of households in the United States have cheese in the refrigerator. The immense popularity of cheese stems from its taste, versatility, many varieties and nutritional package.

About one-third of all milk produced each year in the United States is used to make cheese because an astounding 10 pounds of milk is necessary to make just one pound of cheese, which results in a very nutrient-dense food. While the amount of each nutrient in cheese varies from one type to another, a sample of a one-ounce slice of cheese can provide the following daily values of these nutrients:

• 20 percent calcium for strong bones and teeth

• 15 percent phosphorous to strengthen bones and generate energy in the body's cells

• 14 percent protein to build and repair muscles

• 6 percent riboflavin

(Vitamin B2) for converting

food into energy

• 6 percent zinc for growth, normal metabolism and digestion

• 4 percent vitamin B12 to produce red blood cells that carry oxygen

Several lowfat cheeses are available for people concerned about their calorie intake.

For those who suffer from lactose intolerance, it's not necessary to skip the cheese completely. Aged cheeses like cheddar and Swiss contain hardly any lactose.

A unique health benefit associated with aged cheddar, Swiss, blue, Monterey Jack, Brie, Gouda, Mozzarella and processed American cheese is the ability to help prevent tooth decay when consumed right after a meal.

Tailgating season has begun, and cheese snacks are an excellent alternative to empty calories and sugar. Try the following recipes at the next football game. With so many nutrients and more than 300 varieties available, you'll never get tired of cheese.

Molly O'Hara is the Cayuga County Dairy Princess.

Interesting cheese facts

• The history of cheese dates back 4,000 years to when an Arabian merchant put milk in a pouch for a journey, and the lining of the pouch, along with the heat, caused the milk to separate into curd and whey.

• The tradition of making Swiss cheese in 200 pound wheels began in the Middle Ages when the Swiss government taxed the number of pieces produced instead of the weight.

• Rome, N.Y. was home of the first cheese factory in 1851.

• Cheddar cheese was developed in Cheddar Gorge, England.

• In 1801, President Thomas Jefferson was presented with a piece of cheese which weighed in at 1,235 pounds. It was referred to as “the big cheese,” a term that is still used today to describe someone important.

Three Cheers for Cheese Chili

Makes 6 servings

2 tablespoons butter

2 large onions, diced

3 medium carrots, chopped

2 ribs of celery, sliced

3 small jalapeno peppers, seeded and minced

1/4 cup tomato

1 tablespoon chili powder

1 tablespoon cocoa powder

1 teaspoon cumin seed

28 ounce can crushed tomatoes

6-12 ounces dark beer or tomato juice

2 cups cooked or canned black beans, rinsed

4 ounces shredded Mozzarella cheese

4 ounces shredded Monterey Jack cheese

4 ounces shredded sharp cheddar cheese

Saute onions in butter over medium high heat

in large saucepan for about 3 minutes until

translucent. Add tomato paste, chili powder, cocoa powder and cumin; cook about 10 minutes until mixture caramelizes to a dark brown. Stir in carrots, celery, and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer/ tomato juice to your preferred consistency. Simmer for 1

to 2 hours. Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with

shredded Cheddar. Broil about 4 minutes until cheese is bubbly.

Spicy Snack Mix

6 cups popped popcorn

2 cups small corn chips

1 cup mini pretzels

8 ounces shredded cheddar or Jalapeno Jack cheese

1 tablespoon taco seasoning mix

Toss all ingredients in a large bowl. Microwave the mix to melt the cheese.

Spinach- Cheese Bagel Bites

4 bagels

4 ounces fresh spinach with stems removed and chopped

4 ounces shredded Provolone cheese

3 ounces shredded Swiss cheese

1/3 cup minced onion

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground

nutmeg

Preheat oven to 375 degrees. Split bagels in half horizontally. Hollow out some of the bread. Place spinach in microwavable bowl; sprinkle lightly with water. Cover loosely and microwave on high until spinach is wilted, about 1 minute and 20 seconds.

Remove and drain well. Combine spinach, cheeses, and remaining ingredients. Place bagel shells on a foil-lined baking sheet. Place about 1/4 cup of the mixture on each bagel. Bake about 8 to 10 minutes until cheese has melted and edges are lightly toasted. Cut each bagel half into quarters.