To make cheese, you end up with a lot of whey, and that can be a problem. But turning it into alcohol may solve the issue.
The world loves cheese: last year, more than 21 million metric tons of it were produced globally. But to make cheese, you end up with a lot of whey, and that can be a problem.
Producing one pound of hard cheese creates nine pounds of whey — the liquid byproduct that's left when milk is curdled and strained — and while large-scale cheesemakers often turn that into animal feed or whey protein, with small cheesemakers, much of it can go to waste. Enter Wheyward Spirit. Its California distillery is taking leftover whey from local cheesemakers and turning it into an alcoholic spirit.
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