Check into emmentaler if you have skimmed cows milk. Also Mutschli.
For these it's best to add some whole milk to get the right fat content- if i remember correctly, Al figured 3-1 2% to whole was correct. If you do the math you should be able to figure out the right ratio.
To expand on this, these cheeses were traditionally made in the Alps, and they wanted to skim cream and butter as well. So what they did was the following-- leave the pans of evening milk out overnight, next morning skim the cream off, add the morning milk, and make cheese from the combination. This is another characteristic that contributes to the eye formation, as the texture and consistency are better for getting large eyes with less fat.