20 October Brunost – A Delicious Valorization of Whey – Part 1 By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In... Read More Brunost, cheese, valorization, whey Food History & Tradition Leave a Comment