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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 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!