Discover the wonders of whey in cheese production

What is whey?

Whey, also known as cheese whey or whey milk, is a by-product of the cheese-making process. When milk curdles to form cheese, whey is the liquid that remains.

Microbial rennet: what is it and what do you use it for?

At Henri Willig, we use microbial rennet, a vegetarian alternative to animal rennet, in our unique recipe. This rennet helps curdle the milk and contributes to our distinctive taste.

Lactic acid and lactose

Lactic acid bacteria play a crucial role in converting lactose to lactic acid, which gives cheese its characteristic sour taste.

Whey: a multifunctional product

Whey is not only essential for cheese production, but also finds its way into many other products such as cosmetics and food, where it is valued for its nutritional value and versatility.

Sustainability in practice

At Henri Willig, we are committed to sustainability. Our innovative nanofiltration system thickens cheese whey from 5% to 20% dry matter, saving transport costs and reducing our CO2 emissions.

We also use cheese whey to produce our whey beer. We then use this speciality beer again to develop our beer cheese. We have now included this beer cheese in our regular range and we are proud to offer this special beer cheese. Just goes to show what you can do with the by-product of cheese making!

Over the centuries, whey has proven its worth, both in cheese making and outside. At Henri Willig, we embrace the versatile uses of whey and are committed to sustainable practices that reduce our impact on the planet, while maintaining the authentic taste of our cheeses.

Discover for yourself the unique taste of Henri Willig cheeses and experience the subtle influence of whey on our products by visiting our shops and farms.