One of the reasons that I originally got into cheesemaking is so that I could make a good, low-fat cheese. IMHO, the ones at the grocery store suck...BLECH! I've been having fairly good luck making NF and LF Camemberts. The NF cams have an odd transleucency to them, but the ones made with 2% cow's milk look pretty good and taste yummy. I've also had good luck with NF cream cheese. Anyone else have some tips and recipes for low, or fat-free cheeses?