What cheese has whey in it? A Nutritional Guide to Whey Cheeses

November 11, 2025 •

5 min read

Whey is the liquid byproduct of the cheesemaking process, but not all cheeses are created equal when it comes to whey content. Understanding what cheese has whey in it is key for those seeking specific nutritional benefits, as some cheeses are made directly from whey while others retain only trace amounts. This guide explores which cheeses are richest in whey and how they can be incorporated into a balanced diet.

Quick Summary

This article details which cheeses are made from or contain a significant amount of whey, including ricotta and cottage cheese. It covers their nutritional profiles, how they differ from hard cheeses, and popular culinary applications.

Key Points

Ricotta is the primary example: Ricotta, an Italian cheese, is famously made from the whey left over from producing other cheeses, giving it a soft, creamy texture.
Cottage cheese contains significant whey: The creamy liquid surrounding the curds in cottage cheese is whey, making it another excellent source of whey protein.
Hard cheeses have minimal whey: Cheeses like Parmesan and Cheddar have most of their whey pressed out during production, leaving primarily casein protein.
Whey protein benefits: Whey protein is highly absorbable and contains all essential amino acids, making whey cheeses a valuable addition to a diet for muscle recovery and growth.
Diverse whey cheeses exist: Beyond ricotta, other whey-based cheeses like the Greek Manouri and Norwegian Mysost offer unique flavors and textures.
Consider the production process: Cheeses that undergo less straining and pressing, like fresh and soft varieties, are more likely to have higher residual whey content.

What is Whey and How is it Used in Cheesemaking?

Whey is the nutrient-rich liquid that is left behind after milk has been curdled and strained during the cheesemaking process. It contains about 50% of the original milk's nutrients, including highly valuable whey proteins, lactose, and minerals. The type of whey produced depends on the method of coagulation. Cheeses made with rennet, such as Cheddar and Swiss, produce a byproduct called sweet whey. Cheeses made using an acid, like cottage cheese, produce acid or sour whey.

While casein proteins clump together to form the curds that become most conventional cheeses, the remaining whey was historically considered a waste product. Today, however, it is highly valued for its nutritional profile, particularly its rich concentration of easily digestible proteins. Many cultures have developed cheeses specifically to utilize this byproduct, creating a distinct and delicious category of dairy products known as whey cheeses.

Cheeses Made Explicitly from Whey

This category of cheese is defined by being made directly from the whey left over from another cheese's production. The leftover whey is reheated, causing the remaining proteins to coagulate and form a new, soft curd. These cheeses are renowned for their delicate flavor and creamy texture.

Ricotta

Originating in Italy, ricotta is the most famous example of a whey cheese. The name itself means "recooked".

Made From: Whey, often with a little added milk or cream to increase yield and creaminess.
Flavor and Texture: Mild, slightly sweet, with a soft and springy texture.
Use in Cooking: Extremely versatile, used in both savory dishes like lasagna and manicotti and sweet desserts like cannoli and cakes.

Manouri

A Greek whey cheese, Manouri is created by heating the whey from feta production and adding cream or milk to enrich it.

Made From: Whey from feta, plus added milk or cream.
Flavor and Texture: Rich and creamy, with a mild, slightly tangy flavor.
Use in Cooking: Excellent grilled, baked, or crumbled into salads.

Mysost / Brunost

Norwegian brown cheese, known as Mysost or Brunost, is made by boiling down whey, milk, and cream until the lactose caramelizes.

Made From: Concentrated whey, milk, and cream.
Flavor and Texture: Sweet, caramel-like flavor with a dense, fudge-like texture.
Use in Cooking: Most often sliced and enjoyed on bread or crackers.

Cheeses with Significant Residual Whey

While not made exclusively from whey, these cheeses undergo a less thorough straining process, leaving a higher concentration of whey proteins and moisture within the finished product.

Cottage Cheese

Cottage cheese is a fresh, soft cheese consisting of small curds in a creamy whey-rich liquid.

Made From: Milk curds, which are separated from the whey, but then mixed with a creamy whey-rich dressing.
Flavor and Texture: Mild, slightly tangy with a chunky, curdy texture.
Use in Cooking: Eaten plain, as a base for dips and spreads, or in savory dishes like lasagnas.

Halloumi

This Cypriot semi-hard cheese has a unique manufacturing process where the curds are poached in their own whey, giving it a high melting point.

Made From: Milk curds that are cooked again in the liquid whey.
Flavor and Texture: Salty, slightly tangy flavor with a squeaky texture when fresh.
Use in Cooking: Frying or grilling, as it holds its shape perfectly.

Hard Cheeses vs. Whey Cheeses

Most hard, aged cheeses like Parmesan, Swiss, and Cheddar contain very little whey. During their production, the curds are pressed with significant force to expel as much liquid whey as possible. This process concentrates the casein protein, resulting in a firm, dense texture and a long shelf-life. In contrast, whey cheeses are prized for their high moisture and soft, fresh textures.

Nutritional Benefits of Whey Protein in Cheese

The whey protein found in these cheeses is considered a high-quality, complete protein, meaning it contains all the essential amino acids needed for muscle growth and repair. This makes whey cheeses an excellent option for athletes and those looking to increase their protein intake. Furthermore, whey protein is easily absorbed by the body, offering quick access to these vital nutrients.

Comparison of Cheese Types and Whey Content


Feature	Whey Cheese (e.g., Ricotta)	Soft Cheese (e.g., Cottage Cheese)	Hard Cheese (e.g., Parmesan)
Whey Content	High; made directly from whey	Medium; curds are blended with whey	Very low; whey is extensively drained
Primary Protein	Whey protein (lactalbumin, lactoglobulin)	Both casein and whey protein	Primarily casein protein
Texture	Soft, grainy, or creamy	Soft, chunky curds	Hard, granular
Flavor Profile	Mild, slightly sweet	Mild, slightly tangy	Sharp, nutty, salty
Lactose Content	Can vary, but can be low in some types	Contains lactose in the liquid component	Very low due to aging process
Melting Properties	Non-melting (Ricotta)	Doesn't melt smoothly	Melts well

Incorporating Whey Cheese into a Balanced Diet

Whey cheeses are versatile ingredients that can add a creamy texture and protein boost to many dishes. For a quick and nutritious snack, low-fat ricotta or cottage cheese can be paired with fruit or nuts. In savory meals, they can serve as a substitute for fattier options like sour cream in dips and sauces. Greek cuisine uses Manouri as a light, protein-packed addition to salads and grilled platters. Athletes can also benefit by adding ricotta to post-workout meals, as its fast-absorbing whey protein aids in muscle recovery. For recipes that call for creamy dairy, substituting with a whey cheese can be an excellent way to maintain a high protein, low-fat profile.

Conclusion

While all cheesemaking produces whey, the amount that remains in the final product varies dramatically depending on the process. Certain fresh, soft cheeses like ricotta, cottage cheese, and halloumi retain a significant portion of this protein-rich liquid, with some, like ricotta, being made almost entirely from it. Conversely, hard aged cheeses contain very little. Incorporating whey-rich cheeses into your diet is a fantastic way to enjoy delicious, creamy textures while boosting your intake of high-quality, easily digestible whey protein. For those with dairy sensitivities, it is worth noting that lactose content in some whey cheeses may be lower, but this is not universally true, and those with allergies should be cautious.

For more information on whey cheese and its production, see the Wikipedia article on Whey cheese.

Frequently Asked Questions

Cheeses specifically made from whey, like ricotta and Greek Manouri, are highest in whey protein. Other soft cheeses, such as cottage cheese and halloumi, also contain significant amounts of residual whey.

While all cheesemaking produces whey as a byproduct, most hard cheeses have the whey pressed out during production. Only cheeses specifically made from whey or that retain significant amounts, like ricotta or cottage cheese, contain a high concentration of it.

The main difference is the type of protein. Normal cheeses are made from casein curds, while whey cheeses are made from the proteins left behind in the whey after the casein has been removed. This results in differences in texture, flavor, and nutritional composition.

Not necessarily. While some whey cheeses may have lower lactose content depending on their processing, many contain significant amounts. Lactose is a key component of whey. Individuals with lactose intolerance should check the specific product's nutritional information and consider aged hard cheeses, which have very little lactose.

Yes, whey cheeses are excellent for cooking. Ricotta is a staple in Italian cooking for both savory and sweet dishes, and halloumi is famous for its ability to be fried or grilled without melting. Cottage cheese is also used in many recipes, including lasagnas and dips.

Ricotta is made by reheating the liquid whey left over from another cheese's production. As the whey is heated to near-boiling temperatures, the remaining proteins coagulate and form soft, delicate curds, which are then strained.

The protein content varies. For example, low-fat ricotta and cottage cheese can contain around 10-11 grams of protein per 100g, making them high-protein, low-fat options. This makes them a popular choice for fitness enthusiasts and those managing their weight.