Whey cheeses

Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

''''' () is a common Norwegian name for ' (; ; ; ; /), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term is often used to refer to ' or ' ('Gudbrandsdal cheese'), which are the most popular varieties.

Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.

Romanian cheese

Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.

Manouri () is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.

type of cheese

dairy product made of whey

Mató () is a fresh cheese of Catalonia made from sheep' or goats' milk, with no salt added.

Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.

thumb|upright|Brazilian requeijão Requeijão ( ; ) is a whey cheese produced in Portugal and Brazil. It is similar to ricotta and is used to make cheese spreads and as an ingredient in some pastries, such as queijada.

thumb|right|alt=A yellow tube of primost with mountains and a field drawn on it.|A tube of primost (messmör) Primost, messmör, or prime cheese is a Swedish cheese made from cow's milk. It is slightly brown and has a soft spreadable texture. Cream is added towards the end of the process. The semi-sweet taste is derived from caramelizing the milk sugars of the whey as it is made.

Xynomizithra or xynomyzithra () is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%.

thumb|Ziger (left) is a byproduct of the manufacture of hard cheese (Mutschli, right).

goat cheese from France

Rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja. The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep.