Dairy
Whey Cheese
Whey cheeses are made from the liquid left after primary cheesemaking—ricotta, mysost-style browns, and some albumins—recovering protein and flavour from whey. Use ricotta fresh; brown whey cheeses are strong and sweet-savoury for thin slicing. Do not discard whey without considering these products.
Track this ingredient
Unit
Characteristics
Preparations
BakedSlicedSpreadable
Traits
Fresh Or BrownedLight Or DenseSecondary MakeSweet Or MildWhey Based
History
IT
Ricotta traditions turned whey into a second cheese after pasta filata or pecorino makes.
NO
Scandinavian brown whey cheeses concentrated whey into fudge-like blocks.
Whey cheeses stayed thrifty and specialty products worldwide.