The Swiss remove 50% of the fat content from their milk. 2% milk in the U.S. is 35% fat content so I figured the 6 of the 2% and 2 gallons of the whole milk would get me pretty close to the 50% the Swiss use. I've seen recipes that call for the opposite of what I did, that is 6 gallons of whole milk and 2 gallons of 2% but that is too much fat for emmental.