Dale , congratulation's is a fine looking animal. As far as making the cheese though, I believe that it can be skimmed, but does not have to be. More of a personal choice issue. As you are probably already aware some cheeses are made from skimmed milk, most notably any that are a grating or Grana style cheese. Here is a recipe that I had on hand :
# Warm milk to room temperature (68-70°F)
# Dissolve 1/2 of a rennet tablet in 1/4 cup luke warm water.
# Stir in buttermilk, mix thoroughly.
# Stir in rennet, mix thoroughly, cover, let sit for 24 hours.
# Check for clean break. The curd should be firm enough to cut into 1/2 inch cubes (see page on Making 5 gallons of milk into cheese for pictures). Some recipes call for stirring the curds into a slurry, and pouring into a fairly tight weave bag to drain. However, if the weave is too loose, such as with a single layer or two of cheese cloth, the fine curd will run through at first. I far prefer to cut the curd as it makes for more easily separated curds and whey.
# ladle the curds into a sterile cloth in a strainer (or colander), and suspend in a refrigerator or cool place.
# Let the whey drain for 24 hours in a cool place.
# Salt to taste (about 1-2 teaspoons), store covered in the refrigerator for a week or two. This cheese will not keep for much longer.