I am getting tired of skimming cream from our high-fat jersey milk for cheese making. Any suggestions of a good semi-hard cheese to make with whole milk that has a reasonably quick maturity? (Could even be one of the firm pasta filata types). Thanks everyone! Mike.
Colby perhaps.
You don't have to skim the milk for mozzarella. I do because I don't ever get enough cream for other purposes.
I've been making Lancashire (https://cheeseforum.org/forum/index.php/topic,6505.0.html) lately and the recipe I've been using has three and a half gallons of whole milk and 1/2 gallon of skimmed. I bump it up to a five gallon batch and I don't skim the milk. It is good at 4 weeks, but much more flavorful at 8 weeks. My first one is about 10 weeks old right now, so has another two weeks to go before we try it again.
Hm, too much cream...wish I had that issue!