What Cheese Is Low in Whey Protein?

December 15, 2025 •

4 min read

According to dairy processing experts, hard cheeses made using rennet typically contain only trace amounts of whey protein because the liquid whey is pressed and drained away during production. If you're wondering what cheese is low in whey protein, the answer lies in the processing and aging of the cheese, which leaves behind primarily casein curds.

Quick Summary

This guide explains why aged, hard cheeses such as Parmesan, Cheddar, and Swiss are low in whey protein. It details the rennet-based cheesemaking process that removes the liquid whey, concentrating the casein curds instead.

Key Points

Aged, Hard Cheeses Are Best: The primary low-whey options are aged, hard cheeses like Parmesan, Cheddar, and Swiss, where the liquid whey has been pressed and drained away.
Rennet Separates Whey from Casein: Hard cheeses use rennet, an enzyme that separates the casein curds from the liquid whey, leaving the whey behind.
Aging and Pressing Reduce Whey: Extensive pressing and long aging periods remove more moisture and residual whey, concentrating the casein protein.
Avoid Fresh, Acid-Set Cheeses: Cheeses like ricotta, cottage cheese, and paneer retain more whey protein because of their production method, which often involves acid coagulation or directly reheating whey.
Whey vs. Casein: Whey and casein are the two primary proteins in milk; low-whey cheeses are composed almost entirely of casein.
Flavor is Intensified by Aging: The aging process that removes whey also intensifies the flavors of the cheese, resulting in a nutty, sharp, or complex taste.

The Science Behind Low-Whey Cheese

Understanding why some cheeses are low in whey protein requires a look at the cheesemaking process itself. Milk is composed of two primary proteins: casein (approximately 80%) and whey (approximately 20%). To make cheese, these proteins are separated, with the method determining how much whey is retained in the final product.

Rennet vs. Acid Coagulation

Most aged, hard cheeses are made using rennet, an enzyme that causes milk to coagulate. Rennet specifically targets casein, causing it to form solid curds while leaving the whey proteins suspended in the liquid whey. This liquid is then drained off, resulting in a cheese that is primarily made of the solid casein protein. The leftover liquid, which is still rich in whey protein, is often processed separately for whey protein concentrate or isolate.

In contrast, many fresh or soft cheeses are made using acid coagulation, where acid is added to heat-treated milk. This process can cause some whey proteins to become entangled with the casein curds, leading to a higher whey protein content in the finished product. Paneer is a good example of an acid-coagulated cheese that retains a greater portion of its whey protein.

The Importance of Aging and Pressing

The process of making hard cheeses doesn't stop at coagulation. The curds are pressed with tremendous force to expel as much liquid whey as possible, compacting the curds together. This step is crucial for minimizing whey content. Subsequent aging also plays a significant role. Over months or even years, the cheese continues to lose moisture, and bacteria further break down the remaining lactose, which can contribute to the final flavor and composition. The combination of rennet coagulation, intense pressing, and lengthy aging results in a dense, hard cheese with very low, often trace, amounts of whey protein.

Top Cheese Choices Low in Whey Protein

For those seeking cheese with minimal whey, hard and aged varieties are the best options. These cheeses follow the production methods described above, ensuring most of the liquid whey is removed.

Aged Cheddar: Found in various strengths, from mild to sharp. The longer it's aged, the less moisture and whey protein it contains. An extra-sharp or aged cheddar is an excellent low-whey choice.
Parmesan (Parmigiano-Reggiano): This Italian hard cheese is aged for a minimum of 12 months, and often longer. Its granular, flaky texture is a testament to its low moisture and low whey content.
Aged Gouda: Originating in the Netherlands, this semi-hard to hard cheese is also aged, and younger versions are softer and creamier. Look for aged gouda for the lowest whey content.
Swiss and Gruyère: These firm cheeses are known for their distinct flavors and nutty notes. The cheesemaking process and extended aging contribute to their low whey profile.
Manchego: A Spanish cheese made from sheep's milk, aged Manchego is another hard cheese with a naturally low whey content.

Cheeses to Avoid (High in Whey Protein)

Not all cheeses are created equal when it comes to whey content. Here are some varieties to avoid if you're trying to limit your intake of whey protein.

Ricotta: This Italian cheese is famously made from leftover whey that is heated to create a fresh, soft product. It is, by its very nature, high in whey protein.
Cottage Cheese: The curds are separated but then often mixed with a whey or cream dressing to give it its distinctive creamy texture. This results in a higher whey protein content compared to hard cheeses.
Paneer: An acid-set cheese popular in Indian cuisine, paneer is made by curdling milk with an acidic agent like lemon juice. Unlike rennet-set cheeses, the whey proteins are co-precipitated with the casein, so the finished product retains a significant amount of whey protein.
Other fresh, unpressed cheeses: Soft, acid-set cheeses that are not pressed extensively will typically have a higher residual whey content. Examples include queso fresco, feta, and some types of mozzarella.

Low-Whey Cheese Comparison Table


Cheese Type	Whey Protein Level	Production Method	Aging Period	Example
Aged Cheddar	Very Low	Rennet Coagulation	Months to Years	Extra-Sharp Cheddar
Parmesan	Very Low	Rennet Coagulation	12+ Months	Parmigiano-Reggiano
Aged Gouda	Very Low	Rennet Coagulation	Months to Years	Aged Dutch Gouda
Swiss/Gruyère	Very Low	Rennet Coagulation	Several Months	Swiss Emmental
Ricotta	Very High	Acid Coagulation of Whey	Not Aged	Ricotta Salata (aged but still from whey)
Cottage Cheese	High	Acid Coagulation	Not Aged	Creamed Cottage Cheese
Paneer	High	Acid Coagulation	Not Aged	Fresh Paneer

How to Enjoy Low-Whey Cheeses

Low-whey cheeses are incredibly versatile and a staple in many cuisines. Their flavors intensify with age, offering a wide range of uses.

Cooking and Baking: Hard, aged cheeses are excellent for grating over pasta, adding to sauces, or incorporating into baked dishes. The low moisture content means they melt beautifully without becoming oily.
Snacking: Pair a piece of aged cheddar or manchego with crackers and fruit for a delicious and satisfying snack. The complex flavor of these cheeses stands well on its own.
Wine Pairing: The nutty, sharp flavors of hard, low-whey cheeses make them ideal for pairing with a variety of wines, including a robust Cabernet Sauvignon or a fruity Syrah.

Conclusion

In summary, if you are looking for cheese that is low in whey protein, your best bet is to select hard, aged cheeses. The extensive pressing and aging involved in their production effectively separates and removes the liquid whey, concentrating the casein protein. Varieties like Parmesan, aged cheddar, and Swiss are excellent choices, while fresh cheeses such as ricotta and cottage cheese are higher in whey. Understanding the basic science of how cheese is made can help you make informed decisions to suit your dietary needs.

For more detailed information on dairy processing and whey separation techniques, visit the Dairy Processing Handbook from Tetra Pak.

Frequently Asked Questions

Hard cheeses are low in whey protein because they are typically made using rennet, an enzyme that separates the solid casein curds from the liquid whey. The curds are then heavily pressed and aged, removing most of the remaining moisture and whey.

Among the most common cheeses, aged Parmesan (Parmigiano-Reggiano) is one of the lowest in whey protein due to its long aging process of 12 months or more, which leaves behind very little moisture and concentrates the casein.

Mozzarella cheese can be considered moderate in whey content. While it is made with rennet, the shorter aging and milder processing mean it retains more moisture and thus more residual whey than harder, more aged cheeses.

Casein is the primary protein in milk, forming the curds during cheesemaking. Whey protein is the secondary protein, found in the liquid leftover from the process. Low-whey cheese contains almost entirely casein protein.

No, not all soft cheeses are high in whey. Some soft cheeses, like Brie and Camembert, are made with rennet and contain relatively low amounts, but they still have higher moisture and residual whey than aged, hard cheeses. Fresh, acid-coagulated cheeses like ricotta and paneer are the highest in whey.

Individuals with a specific whey protein allergy are often recommended hard cheeses, which have minimal whey. However, sensitivity levels vary, and they should consult a doctor or allergist. Cheeses with a low whey protein content are generally considered the safest option.

While not a definitive rule, a cheese's texture and hardness can be a good indicator. Harder, aged cheeses with less moisture are generally lower in whey protein, while soft, fresh, and curd-heavy cheeses tend to be higher.