What flavor of cheese do you want? You can make all styles of cheese using milk not traditionally used for the style, usually with good results. Goudas work well for skimmed milk, so do tommes, so do many dry, aged cheeses. If you push the moisture content in the curd down below 34% and age for a year, you can use either thermo of meso culture to make good cheese. You can even do specialties like skimmed milk ricotta salata - great eating and shredding cheese.
