What is Whey Cheese?

What is Whey Cheese?


When milk has rennet added it sets and the solid becomes curds, the remaining liquid is the whey.  This liquid contains a percentage of the albuminous proteins that were in the milk from the start but which the rennet didn’t capture in the curd. The method of capturing this leftover protein is with high heat and an acid, like vinegar. The protein coagulates at about 175°F with the addition of acid (vinegar or other), into a very light mass that can be used in creating a whey cheese like the Gjetost featured in March and found in our specials list this month.