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The liquid that naturally separates and is left over from the curds during cheese making. It is generally fed to animals (particularly pigs), but in Britain sometimes made into whey butter.

Some well-known continental cheeses are made with whey - notably, Ricotta - in Italy; Mysort - in Norway; and Beaufort - in France.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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