During the cooking process, half of the whey is removed and replaced with water at the same temperature to speed up the shrinking process (syneresis). Examples include Edam and Gouda.

Washed rind cheeses are surface-ripened by washing and brushing the cheese throughout the ripening/aging process with brine, beer, wine, brandy, a mixture of these ingredients or any other interesting liquid that will impart flavor and create a different chemical balance for the growth of the bacteria, Breyibacterium linens, which ripens from the outside in by breaking down the proteins and fats inside. The rind is cleaned and brushed off, which causes the cheese to age more quickly, enhancing the flavor and acidity of the cheese and creating a bolder, more noticeable tang. Most of the aromatics will ripen into soft, pungent cheeses; however, some aromatics are firm cheeses that will never go soft.

The California Milk Advisory Board

A cheese whose surface is sprayed or rinsed regularly with water, brine, beer, wine or other liquid during ripening. This technique encourages the growth of certain micro-organisms and affects flavor and texture. Examples of California washed-rind cheese are Schloss and Red Hawk. (See Rind)

The California Milk Advisory Board

The liquid byproduct of producing cheese. Because whey contains significant proteins, lactose and minerals, it is increasingly being used as an ingredient in producing other foods. Whey is often used to make Ricotta.

The California Milk Advisory Board

When milk is renneted and sets, it becomes curds, the solids; and whey becomes the liquid. This liquid contains a percentage of the albuminous proteins that were in the milk from the start but which the rennet didn't capture in the curd. The method of capturing this leftover protein is with high heat and an acid, like vinegar. The protein coagulates at about 175F with the addition of acid (vinegar or other), into a very light mass creating the great fresh cheese, ricotta.