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I have a Jersey milk cow and she is making much more cream lately.  My question is do I use all of the cream in making cheddar, gouda, etc. or do I take some off?

Several of us have noticed that Jersey cow milk climbs in fat content as the weather cools.  I generally use raw Jersey cow milk to make all my aged cheeses and don't remove any fat.  You'll find that your yields rise dramatically.  Some aged cheeses call for lower fat milk.  Here I'd do some skimming or simply add some skim milk.

Me too... have a Jersey/ Brown Swiss cross... using a milk separator to help manage my milk/cream ratio's and cheese milk needs based on recipe and also personal drinking milk/coffee cream needs.