So many cheeses, so little time. That's the good news for busy families facing dinnertime. More than 450 types, varieties and styles of cheese are available from Wisconsin to help you put a delicious meal on the table in minutes.

On-the-go families everywhere can spend less time in the kitchen and more time doing the things they enjoy when they make recipes that feature cheese. Delicious, nutritious cheese can be enjoyed with fresh fruit, shredded or cubed in salads, melted into pasta or vegetable dishes or browned on top of broiled chicken, steak or fish.

Cheeses can bring mellow, tangy, sharp, peppery, nutty and aromatic flavors to any dish. When you want to make a big impact with just one ingredient, say "Cheese!"

Look for these fresh and appealing cheeses to add flavor fast.Fresh cheeses:Cottage cheese, Ricotta, Feta, Queso Blanco and fresh Mozzarella taste great in savory, hot entrees such as lasagna, enchiladas, Greek-style pasta and pizza or cold in salads. These cheeses also pair well with fresh fruits such as pineapple and strawberries, or fresh vegetables such as tomatoes, cucumbers, black olives and onions.Semi-soft cheeses:Monterey Jack, Muenster, Brick, Havarti, Swiss, Brie, Fontina, Gouda, Edam, Provolone and Camembert are delicious in appetizers, sandwiches, pizzas, quesadillas or burritos.Blue-veined cheeses:Blue and Gorgonzola add a savory note to dressings, dips, salads, spreads, steaks, burgers and chicken.Hard cheeses:Gruyère, Parmesan, Asiago, Romano and aged Cheddar can be grated on top of simmering onion, potato or vegetable soups; shaved with a vegetable peeler or cheese parer on main dish salads; or melted into casseroles.

1 teaspoon chili powder1 teaspoon ground cumin¼ teaspoon salt4 skinless, boneless chicken breast halves2 teaspoons vegetable or olive oil2 cloves garlic, minced½ cup prepared salsa1 tablespoon Dijon mustard1 cup (4 ounces) shredded Monterey Jack or Pepperjack cheese2 tablespoons chopped cilantro or green onionSprinkle chili powder, cumin and salt over chicken.Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over.Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted.Makes 4 servings.

1 (10 ounce) bag washed baby spinach leaves or torn spinach leaves1 cup (4 ounces) shredded or finely diced smoked or sharp cheddar cheesecup packaged real bacon bits¼ cup thin red onion rings or strips¼ cup thinly sliced radishes (optional)cup bottled red wine or raspberry vinaigrette salad dressing1 hard cooked egg, chopped (optional)½ cup herb or garlic croutonsFreshly ground black pepper (optional)In large bowl, combine spinach, cheese, bacon bits, red onion and, if desired, radishes.Add dressing; toss well and transfer to serving plates. Top with egg if desired and croutons. Serve with freshly ground black pepper if desired.Makes 4 side dish or 2 meatless main dish servings.

2 teaspoons Worcestershire sauce2 (6 ounce) beef tenderloin or small rib eye steaks, cut ¾-inch thick1 large or 2 small cloves garlic, minced¼ teaspoon freshly ground black pepper2 teaspoons chopped fresh thyme or ½ teaspoon dried½ cup (2 ounces) crumbled Gorgonzola cheesePreheat broiler. Spoon Worcestershire sauce over both sides of steaks; let stand 5 minutes. Sprinkle garlic and pepper over steaks.Place steaks on rack of broiler pan. Broil 3 to 4 inches from heat source, 3 to 4 minutes per side, for medium-rare steak.Remove pan from broiler. Sprinkle thyme, then cheese over steaks. Return to oven and broil 2 minutes or until cheese is golden brown.Makes 2 servings.