Brunost (meaning “brown cheese”) is a smooth, semi-firm cheese that is buff-coloured, like the colour of brown envelopes, with a sweet and sour caramel taste. Made in Norway, Brunost Cheese is 25% of all the cheese eaten there. It is made from whey, from both cow’s milk or goat’s milk. A mixed version of Brunost…
Whey
Requesón Cheese
Requesón is a Mexican fresh cheese that is somewhat like Ricotta cheese. The cheese is made from whey (sometimes whey which has also been skimmed.) The whey still has some milk proteins in it, which are coagulated by heat to make the cheese. In making the cheese, some of the whey to be used has…
Ricotta Cheese
Ricotta Cheese © Denzil Green Ricotta Cheese is a soft fresh cheese made from the whey left over after making other cheeses — usually cow’s milk cheeses. The whey is heated to 77 C (170 F.) Citric acid is added, then the temperature raised further to 85 C. (185 F) The heat curdles the whey,…
Whey
Whey is a by-product of cheese and tofu making. In cheese-making, whey is the liquid left over after the fat and protein in the cheese have coagulated to make curds. The whey will, however, still contain some protein that other cheeses can be made from. Cheeses made from whey include Ricotta Cheese, Cottage Cheese and…
Whey Butter
Whey butter is butter made from whey separated from curd during the making of cheese. It is a strong tasting with a bit of a cheesy flavour to it. It can be salty tasting, if salt was added to the cheese-making process before the whey was drained off. It will be less shiny than regular…