Which Cheeses Contain Whey: A Guide to Whey in Dairy Products

December 29, 2025 •

4 min read

According to the U.S. Dairy, the fundamental step of cheesemaking involves separating milk into solid curds and liquid whey. Which cheeses contain whey, and in what quantity, depends entirely on this separation process and the specific type of cheese being produced.

Quick Summary

The quantity of whey in cheese varies based on the production method, with some cheeses made directly from whey and others retaining only minimal amounts. Learn about whey cheeses, soft cheeses with higher residual whey, and hard cheeses where most of the whey is drained away.

Key Points

Ricotta is a true whey cheese: Unlike most cheeses, ricotta is made from reheating the whey leftover from other cheesemaking, giving it the highest whey content.
Hard cheeses are low in whey: Cheeses like Parmesan and Cheddar, made with rennet and extensive pressing, have most of the liquid whey drained off, resulting in minimal residual whey protein.
Soft cheeses retain more whey: Cheeses like cottage cheese and quark, produced with acid coagulation and less pressing, have a higher moisture and therefore a higher residual whey content.
Rennet vs. Acid matters: The method of coagulation—rennet for hard curds or acid for soft curds—is the primary factor determining how much whey is separated from the final cheese.
Whey contains lactose and protein: For individuals with dietary restrictions, it's important to know that whey contains both lactose and whey proteins, which can affect tolerance levels depending on the cheese type.

What is Whey, and How is it Separated?

At its core, cheesemaking is the process of concentrating milk solids, primarily protein and fat, into a solid curd while separating the excess liquid, known as whey. Whey is a watery, yellowish byproduct containing milk's soluble proteins, lactose, minerals, and vitamins. The method used to curdle the milk—either with enzymes like rennet or with acid and heat—determines the final cheese's texture, flavor, and how much whey is retained in the final product.

Rennet Coagulation (Low Whey)

For hard and semi-hard cheeses like Cheddar, Swiss, and Parmesan, the milk is curdled using rennet, an enzyme. The rennet causes the milk protein, casein, to form a firm mass of curds. This allows for a very efficient separation, where the vast majority of the liquid whey is drained off during pressing and aging. This results in cheeses with very low, often trace, amounts of whey protein.

Acid Coagulation (Higher Residual Whey)

Soft cheeses like cottage cheese, quark, and chèvre are often made by adding an acid or relying on lactic acid bacteria to curdle the milk. This process results in a softer, less structured curd. The whey is drained, but not as completely as in hard cheeses, leaving a higher moisture content and therefore more residual whey protein.

Acid and Heat Coagulation (Whey Cheeses)

A special category of cheeses, known as whey cheeses, are actually made by cooking the whey leftover from another cheesemaking process. The remaining whey proteins (primarily lactalbumin) are denatured by heat, allowing them to coagulate. This produces a soft, creamy cheese with a high whey protein content.

Cheeses Made Directly from Whey

This category of cheese is defined by its origin: the whey byproduct itself. The Italian word "ricotta" literally means "recooked," referring to this process.

Ricotta: The most famous whey cheese, made by reheating the whey from other cheeses like mozzarella or provolone.
Brunost/Gjetost: A Norwegian brown cheese made by boiling down whey, milk, and cream to caramelize the milk sugars and concentrate the proteins.
Mizithra: A Greek cheese made from the whey of sheep's or goat's milk.
Manouri: Another Greek cheese, made from the whey of sheep's or goat's milk, with the addition of cream.
Anari: A fresh whey cheese from Cyprus.
Brocciu: A Corsican cheese made from goat's or sheep's whey.

Cheeses with Higher Residual Whey Content

These soft cheeses are typically made using an acid coagulation method, and some whey is left in to achieve their characteristic texture.

Cottage Cheese: Contains a significant amount of liquid whey in its curd form.
Quark: A soft, fresh cheese with a creamy texture, holding more whey than hard cheeses.
Chevre: A goat cheese made with acid coagulation, which results in higher moisture and whey retention.

Cheeses with Minimal to No Whey Protein

This group consists of hard, aged cheeses where the whey is pressed out almost completely during production.

Parmesan (Parmigiano-Reggiano): A classic example of a hard, rennet-set cheese with very little whey content.
Cheddar: The whey is drained and the curds are pressed multiple times, leaving a hard cheese with minimal whey.
Gouda: A semi-hard cheese where much of the whey is drained.
Mozzarella: Though it can be acid-set, much of the whey is stretched and kneaded out during processing.

Comparison Table: Whey Content in Different Cheese Types


Feature	Whey Cheeses	Hard Casein Cheeses	Soft Casein Cheeses
Production Method	Made by reheating the liquid whey byproduct.	Curdled with rennet, whey is extensively drained and pressed.	Curdled with acid, whey is partially drained.
Primary Coagulant	Heat and acid added to the leftover whey.	Enzymes (rennet) added to milk.	Lactic acid bacteria or added acid.
Whey Content	Highest, as it is the primary ingredient.	Very low, often just trace amounts.	Higher residual whey due to less drainage.
Example Cheeses	Ricotta, Brunost, Mizithra	Parmesan, Cheddar, Gruyere	Cottage Cheese, Quark, Cream Cheese
Texture	Soft and creamy.	Hard, firm, and often granular.	Soft, spreadable, or semi-solid.

Understanding the Distinction for Dietary Needs

For those with lactose intolerance or specific protein sensitivities, understanding the difference is key. Whey contains lactose, the milk sugar, and whey protein itself. Individuals with lactose intolerance might prefer hard, aged cheeses, as the lactose is consumed by bacteria during the aging process. Those with a specific whey protein allergy, however, would need to avoid all dairy products containing it, including whey cheeses and to a lesser extent, soft cheeses. In hard, aged cheeses, the extremely low whey content might be tolerated by some, but it is not entirely eliminated.

Conclusion

While all cheesemaking starts with separating milk into curds and whey, not all cheeses contain significant amounts of whey in their final form. Whey cheeses, such as ricotta and brunost, are made almost entirely from the reheated whey byproduct. Soft cheeses like cottage cheese retain a higher percentage of whey due to less aggressive drainage. In contrast, hard, aged cheeses like Parmesan and Cheddar have most of the whey removed through pressing, leaving only trace amounts. The next time you enjoy cheese, you can appreciate the intricate process that determines its unique composition.

Visit the U.S. Dairy website for a closer look at the cheesemaking process.

Frequently Asked Questions

All cheese production begins with separating milk into curds and whey, but not all cheese contains significant whey. Hard cheeses have most of the whey pressed out, while whey cheeses like ricotta are made from the byproduct.

Normal cheese, like cheddar, is made from the casein curds, with the whey removed. Whey cheese, like ricotta, is made by reheating the liquid whey that was removed from the initial curds.

Traditional Parmesan cheese is made using rennet, and the curds are pressed to remove most of the liquid whey. It contains only trace amounts of whey protein, which are typically negligible for most people.

Hard, aged cheeses are generally the lowest in whey. Examples include Parmesan, Cheddar, and Gruyere, as the whey is efficiently drained and pressed during production.

No, cottage cheese is not a whey cheese. It is a soft casein cheese made via acid coagulation. However, it retains a higher amount of liquid whey than harder cheeses, giving it its characteristic moist texture.

Yes, Brunost (Norwegian brown cheese) is a type of whey cheese. It is made by boiling down a mixture of whey, milk, and cream until the milk sugars caramelize, giving it its distinct color and flavor.

No, people with a whey protein allergy should not eat whey cheese. Since whey cheese is made primarily from whey, it contains a high concentration of whey proteins.