No such brand or labels shall be used upon any other than whole-milk cheese or packages containing the same.
All these discussions have applied to whole-milk Cheddar cheese.
The curd of skimmed-milk cheese is cut a little softer than is that of whole-milk cheese.
During the cheddaring process the curd is piled more rapidly and in higher piles than is customary with whole-milk cheese.
A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most osts are.
More acid is developed with the skimmed-milk than with the whole-milk cheese because it seems necessary to develop proper texture.
The next most economical way is in the form of whole-milk cheese, since all but the whey is used in it.
A skimmed-milk curd may be piled much more rapidly than a whole-milk curd without danger of injuring it.
Before attempting to make skimmed-milk Cheddar, one should become 242familiar with the process for whole-milk Cheddar.
A skimmed-milk cheese lacks the softness and mellowness of texture of the whole-milk product.