• tips
• cookbook
• glossary
  • foreword
  • ABC
    • A.O.C.
    • A.O.P.
    • Aromas
    • Ash-coated
    • Bloom
    • Bacteria
    • Blue cheeses
    • Classification
    • Curdling
    • Curing
  • DEF
    • Dairy cheeses
    • Draining
    • Farmhouse cheeses
    • Flavors
    • Fresh cheeses
  • GHI
    • Goat’s-milk cheeses
    • Hâloir
    • I.G.P.
  • LMO
    • Label
    • Ladle
    • Maceration
    • Oidium lactis (bloom)
  • P
    • Pasteurisation
    • Processed cheese
    • Penicillium
    • Pressed semihard
    • Pressed cooked-curd
  • RS
    • Rennet
    • Renneting
    • Rind
    • Rind washing
    • Salting
    • Season
    • Sheep’s-milk cheeses
    • Soft ripened bloomy white rind
    • Soft ripened washed-rind
    • Soft ripened natural-rind
    • Spun-curd or plastic-curd or pasta filata
  • TVW
    • Taste
    • Textures
    • Veined soft ripened
    • Whey
• books
• hyperlinks

Home » guide » glossary

Whey

Term designating the residual liquid that appears at the time of curdling.