Whey cheese

Whey cheese is a type of cheese that is made from whey, a by-product of cheese making. It is a nutritious and versatile food product that is used in a variety of culinary applications.

History

The production of whey cheese dates back to ancient times. It was a practical way to utilize the whey left over from the cheese-making process. The first recorded mention of whey cheese is in the Roman Empire, where it was known as album græcum.

Production

Whey cheese is made by heating whey until the remaining proteins coagulate. The coagulated proteins are then strained and pressed into cheese. The process can vary depending on the type of whey cheese being made. Some types of whey cheese, such as ricotta, are made by adding an acid to the whey to help the proteins coagulate.

Types of Whey Cheese

There are several types of whey cheese, including:

• Ricotta: An Italian whey cheese that is soft and creamy. It is often used in desserts and pasta dishes.
• Mysost: A Scandinavian whey cheese that is caramelized and has a sweet, nutty flavor. It is often spread on bread or crackers.
• Brogurt: A Greek whey cheese that is similar to ricotta but has a more tangy flavor.

Nutritional Value

Whey cheese is a good source of protein and contains essential amino acids. It is also low in fat and high in calcium, making it a healthy choice for those looking to add more dairy to their diet.

Culinary Uses

Whey cheese can be used in a variety of dishes. It can be spread on bread, used in baking, added to pasta dishes, or eaten on its own. It is a versatile ingredient that can be used in both sweet and savory dishes.

See Also

• Cheese
• Dairy product
• Cheese making