Not all cheeses run the same fat content. Generally harder cheeses have less water, more protein, and lower fat than soft cheeses. (Compare parmesan to brie) This is influenced with the starting milk. Fatter milk = fatter cheese.
Fat is what nature puts in food to make it taste good. There are low fat cheeses. There are low fat cheese flavoured products. They do not do well cooking, and are acceptable in sandwiches only of you also find acceptable Kraft Singles.
I may get shot down by not answering the question. You are asking (IMHO) the wrong question. You aren't really interested in low fat cheese, you are interested in becoming healthy. If this is true, then you may want to ask a somewhat different question on a health/nutrition/fitness board, such as,
"What is the current consensus on the health aspects of saturated fats?" There is a lot of comment going on about this. Eggs are no longer evil. Butter is better than margarine.
Meanwhile, enjoy your cheese.