Discovering Queijo de Manteiga cheese from Brazil
Originating from the verdant landscape of Alagoas, a northeastern state of Brazil, Queijo de Manteiga, also known as Butter Cheese, […]
Discovering Queijo de Manteiga cheese from Brazil Read More »
Whey Preserved Cheese
Definition and Scope
Whey preserved cheese refers to cheeses where whey proteins are intentionally retained and concentrated during production. This category includes cheeses like Ricotta and Brunost, which are made by heating whey left over from other cheese-making processes. The technique transforms what would be a byproduct into a primary food source, creating unique textures and flavors distinct from curd-based cheeses.
These cheeses are defined by their high concentration of whey proteins, primarily lactalbumin and lactoglobulin. Their scope is broad, encompassing fresh, soft cheeses and firm, caramelized varieties. The defining production step is the controlled heating of whey to precipitate proteins, rather than relying on rennet-induced curdling of milk.
Production Process
The production begins with collecting whey, a liquid remaining after milk has been curdled and strained. This whey is then heated to a temperature between 85°C and 95°C, often with the addition of an acidulant like vinegar or citrus juice. The heat and acidity cause the dissolved whey proteins to denature, coagulate, and rise to the surface.
These protein masses are skimmed off and drained, forming the body of the cheese. For fresh types like Ricotta, the process stops here. For Scandinavian whey cheeses like Gjetost, the whey is simmered for many hours to evaporate water, concentrating lactose and milk sugars until the mixture caramelizes into a firm, brown block.
Sensory Profile
Whey preserved cheeses possess a markedly different flavor profile from curd-based cheeses due to their high lactose and whey protein content. Fresh varieties are typically mild, milky, and slightly sweet with a hint of tanginess. Their texture is often light, moist, and granular or spreadable, lacking the rubbery or firm consistency of aged curd cheeses.
Cooked and caramelized whey cheeses offer a profoundly different experience. They present a strong, sweet flavor reminiscent of caramel, butterscotch, or dulce de leche. The texture is firm, fudge-like, and sometimes slightly grainy, melting smoothly when heated.
Culinary Uses
Fresh whey cheeses like Ricotta are versatile ingredients in both savory and sweet dishes. They are famously used as fillings for pasta like ravioli and cannoli, in cheesecakes, and as a creamy layer in lasagna. Their mild flavor and light texture make them excellent for spreading on bread or incorporating into dips and salads.
Firm, caramelized whey cheeses are primarily used as a condiment or a breakfast cheese. They are thinly sliced and served on bread, crackers, or waffles, where their sweet, savory flavor complements the base. They can also be grated over desserts or melted into sauces to add a unique, sweet richness.
Regional Examples
Italy is the historic home of the most famous fresh whey cheese, Ricotta. The name “ricotta” means “recooked,” directly referencing the process of reheating the whey. Other Italian variations include Ricotta Salata, which is salted and aged for a firmer texture, and Ricotta Forte, a strongly fermented version from Puglia.
Scandinavia specializes in the cooked, caramelized style of whey cheese, known as Brunost or Mesost. Gjetost is a Norwegian variety made from goat’s milk whey, while Mysost is typically made from cow’s milk whey. These cheeses are national staples, enjoyed daily as a simple, sweet topping.