SKIMMED CHEESE.
Making edible skimmed cheese is an effort to supply a constituent for the product that does not exist, namely, oleaginous matter. The butter or cream in milk is what gives rich flavor and mellow body to cheese. When a part or whole of this is removed by the skimmer, the depleted fluid, if manufactured into cheese, just as that containing all of the cream would be, will make dry, tasteless stuff. Skimmed cheese must be cooked, soured and salted less than full cream. Flat skims can often be scalded at 93° and 94° Fahrenheit. But, of course, this must be governed entirely by the rules relating to thorough cooking.