More acid is developed with the skimmed-milk than with the whole-milk cheese because it seems necessary to develop proper texture.
A skimmed-milk cheese lacks the softness and mellowness of texture of the whole-milk product.
A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most osts are.
Before attempting to make skimmed-milk Cheddar, one should become 242familiar with the process for whole-milk Cheddar.
Formic acid was detected in the whole-milk cheese only at the five and one-half month stage.
