Using the residual product of cheese making creatively as a cheese maker

By: Henri Willig
12 mrt 2022
± 3 minuten

In the early years, Henri Willig was a passionate cheese maker who started on a small scale. He created his tasty cheeses according to the authentic Gouda recipe, without any extra flavours or additives. The success of these delicious cheeses, which soon became known as the colourful Henri Willig cheeses, demanded more. This need for variety led to an expansion of the range. First, classic cheese flavours, such as cumin cheese and herb cheese, were developed. Later, we added more exotic flavours, such as green pesto cheese, lavender cheese and coconut cheese, to name just a few.

At Henri Willig, we know that we prefer to eat a variety of foods. Most people don't like to eat the same sandwich or meal every day. And with our Henri Willig cheese, there's no need to. With our innovative cheese flavours and cheese recipes, you can conjure up a surprising dish on the table every time. Whether for breakfast, lunch, dinner or over drinks.

Cheese and beer: the perfect match

We believe that cheese and beer always make a successful combination, especially during a cosy get-together. That is why we have developed our own Henri Willig beer using a residual product from cheese-making. This creative approachperfectly matches the innovative spirit of Henri Willig.

When making cheese, only about 1/10th of the milk is used. However, the residual product of cheese making, known as whey, offers endless possibilities for delicious creations. Whey is a liquid created when milk is curdled to produce cheese. During curdling, the proteins in the milk are separated from the liquid. Whey, the residual product of cheese, still contains a variety of nutrients, including lactose (milk sugar) and some proteins. We have used the whey to make our own speciality beers, which fits perfectly with our commitment to circularity.

The residual product of cheese making as inspiration for our beer cheese

As a progressive company, we even tried to make beer cheese with one of our speciality beers. Our cheesemakers love developing new flavours and this challenge was no exception. With the whey beer, our cheesemakers made a beer cheese. Just goes to show what you can do with the residual whey product that is created when making cheese. We have now included the beer cheese in our regular product range. We are proud to offer this special beer cheese!

Discover unique combinations

As the saying goes, 'there is no accounting for taste', and that is certainly true. Fortunately, we have an extensive range, so everyone can find something tasty with us. Even discover our beer cheese made from the by-product of cheese. Let yourself be surprised, too. For instance, did you know that chocolate goes excellently with cheese? Chocolate has earthy, nutty and sometimes even fruity flavours that go well with our cheeses.

Stay tuned!

At Henri Willig, we like to share our new products and developments. Sign up for our newsletter to be the first to know about new products, recipes and shop openings. Discover the world of surprising cheese flavours and creative combinations at Henri Willig, The Cheese Family.


Is this article already making you hungry?

Check out Henri Willig's delicious recipes below.

Making your own mini hamburger buns with truffle mayo and truffle cheese

2 pers
15 min

Hamburgers with truffle mayo and truffle cheese, a delicious snack for the drinks board and a dream for any truffle-lover. - Preheat the oven to 220 degrees. - Heat a frying pan (without oil or the like) and fry the burgers within about 8 minutes until golden brown and cooked. Once the burgers are just about done put the truffle cheese slices on top. Put a lid on the pan and let the cheese melt. - Meanwhile, bake the burger buns in the oven in about 3 minutes until golden brown. Slice the cherry tomatoes. - Once the buns have cooled, cut them open and spread the truffle mayonnaise on the bottom. (And possibly also on the top) - Then top the bun with the burger, tomatoes and rocket.   Voilà, a tasty snack! Thanks @thamargoesbananas for this easy recipe.  

Meatballs with cheese in tomato sauce

2 pers
20 min

Meatballs with a little spice! Preparation: - Season the low-fat minced meat with the mince herbs and pepper jack cheese (add as much as you like). Make about 10 meatballs from the minced meat. - Heat a frying pan on the stove and fry the meatballs brown all around within about 4 minutes. - Chop the onion and finely chop the garlic. Add these to the pan with minced meat and fry together for another two minutes. - Add the cans of tomato sauce and bring to the boil. Then simmer for 15 minutes on low heat with the lid on the pan. - Season to taste with salt and pepper and serve.   Voilà, a tasty snack! Thanks @thamargoesbananas for this easy recipe.