This extract method gives a sage cheese mottled with small green spots which somewhat resemble the green of sage leaves. A cheese made in this way can be held for a long time, as nothing has been added which can decay. The only objection to this method is that the sage extract may not give a true sage flavor. Therefore, the maker must try to obtain the best extract possible or make his own from the sage leaves. +227. Skimmed-milk Cheddar cheese.+[101]--The process of making skimmed-milk cheese after the Cheddar process is varied with the amount of fat left in the milk. Before attempting to make skimmed-milk Cheddar, one should become familiar with the process for whole-milk Cheddar. Skimmed-milk cheeses are usually highly colored. When part skimmed-milk cheese is manufactured, there is often difficulty in getting the milk in the vat to test the desired percentage of fat. Some cheese-makers skim all the milk and then put in the desired amount of cream. This practice seems wasteful, not only because of the cost of separation, but because the fat will not mix easily with the milk but will tend to float on the surface. If the fat floats, there will be a large loss. After a very few trials an operator can tell about how much of the whole milk must be skimmed in order to have the mixed skimmed-milk and whole milk test the desired percentage of fat. The necessary percentage of fat in the mixed milk to produce cheese of a certain grade can be determined by testing the cheese by the Babcock test. (See Chapter XIX.) +228. Full skimmed-milk Cheddar cheese.+--In the summer there is not much demand for full skimmed-milk cheese, but it is made in large quantity in winter. The method of manufacture is as follows: