>>>And I agree with the guy, and raise an extra requirement that cheese made from skimmed milk is the dairy equivalent of a appleless apple pie - you may find a lot in it, but it's not the real thing.
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>>I thought a lot of cheese was made from skimmed milk. When I was young butter and cheese were both made on the farm. Milk was separated and the cream went for butter and the skimmed for cheese - came out as a good strong, hard cheddar - nothing wrong with that.
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>I find the total lack of fat cheeses in american groceries depressing. The taste is in the fat, and whatever they added to mask the lack, didn't quite work.
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>Skimmed - sure, to an extent. But skimming would never have gained bad reputation as a word if it was always done in good measure.
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>Now even though here they don't really skim much - the fat is there and as declared - the quality isn't what it used to be. Still far better than what I ate across the puddle, but now they started inventing "baby" cheeses just like everywhere (which means not matured and more watery), and in some cases I've heard that they take away the milk fat and replace it with margarine (!).
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>As I stick to my principle that I shouldn't drive 100km to fill my fridge, I stooped down to buying bodybagged cheese, but at least I still have the choice and I buy the hardest I can find. And it doesn't stick to the knife, which is good. Not quite happy but OK.

Do you have an equivalent of UK hard English cheeses like cheddar , red leicester etc