page_title: Whey cheese
hierarchical_section_title: Whey cheese
caption_attribution_description: English: geitost – a norwegian goat cheese Norsk bokmål: geitost – en norsk brunost Deutsch: geitost – ein norwegischer karamellisierter Ziegenkäse Nederlands: geitost – een Noorse geitenkaas
context_page_description: Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
  There are two fundamentally different products made of whey and called whey cheese:
  Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on.
  Norwegian brown cheeses, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese.
  Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal origin instead of class 1.3 for cheeses.
context_section_description: Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
  There are two fundamentally different products made of whey and called whey cheese:
  Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on.
  Norwegian brown cheeses, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese.
  Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal origin instead of class 1.3 for cheeses.
caption: Geitost cheese is prepared using leftover whey
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