Whey cheeses are common in many different cultures.
Whey is usually a bi-product of cheese production that separates from milk after it has been curdled. Whey cheese is often a combination of milk and whey. While cheese is often made solely from milk, whey is also present in many varietals. Some countries commonly producing this product include Italy, Norway, Greece and Mexico. (See Reference 1)
Italy
Ricotta is made from the whey of other Italian cheeses such as mozzarella and provolone. It is consumed unripened and has a very short shelf life. The Italian version is made exclusively from whey, while American ricotta often includes milk. It is a smooth, sweet cheese that is commonly used in lasagna or other pasta dishes. To make this cheese at home, heat whey with vinegar and then drain to a desired consistency. (See Reference 2)
Norway
Gjetost cheese is a Scandinavian product. It is called brunost in Norway, mesost in Sweden, mysuostur in Iceland and myseost in Denmark. Gjehost is the North American name. (See Reference 1) It is produced from a combination of goat and cow milk whey cooked until the whey sugars crystallize and turn brown. Gjehost has a sweet mild flavor and can reach a difference in consistency ranging from sticky and soupy to firm. This cheese is commonly enjoyed as a spread. (See Reference 3)
Greece
Originating in Crete, true mizithra only comes from certain regions of Greece and is always prepared the same way. There are strict regulations on how the cheese has to be produced to earn the name. It is eaten in all stages of aging from soft and sweet to crumbly and tangy. (See Reference 3) Another Greek whey cheese, manouri is milder than mizithra. With a tangy taste and a distinctly smooth texture, it is sometimes compared to ricotta in both taste and appearance. (See Reference 4)
Mexico
Requeson is a whey product, containing enough milk proteins to coagulate in heat. To produce it, a starter bacteria is added to some of the whey. Then it sets for 24 hours at 100 degrees. This portion is added to the rest on the whey and brought to a boil, before draining through a cheese cloth. When eaten prior to aging, it tastes tart and salty with a creamy texture. Requeson is commonly used to stuff enchiladas. (See Reference 5)
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