246 THE BOOK OF CHEESE 



whole-milk Cheddar cheese. A skimmed-milk cheese lacks 

 the softness and mellowness of texture of the whole-milk 

 product. It is very likely to be tough, dry or leathery. It 

 is attempted to remedy this defect by incorporating more 

 moisture into the skimmed-milk cheese. The added mois- 

 ture tends to replace the fat in giving a soft mellow body. 

 It requires skill on the part of the cheese-maker to incorpo- 

 rate moisture to take the place of the fat in giving the 

 cheese mellowness and smoothness of body. 



The grades of skimmed-milk cheese vary between rather 

 wide limits from those made entirely of skimmed-milk 

 to those made of milk from which only a small amount 

 of fat has been removed and which are almost like whole- 

 milk cheese. Because of the gradations of skimmed-milk 

 cheese, it is difficult to make anything but general state- 

 ments and to base comparisons with whole-milk cheese. 



