Here in Norway, we've never thrown away the whey. It's been used for centuries to produce "brown cheese", a delicious sweet semi-soft "cheese". Wonderful on waf

Here in Norway, we've never thrown away the whey. It's been used for centuries to produce "brown cheese", a delicious sweet semi-soft "cheese". Wonderful on waffles. It's the first thing ex-pat Norwegians ask you to send them.