I thought same as you ,to make cheese you get the "curds" (casein mostly) separate from the "whey" and you then strain and keep the curds.
That's why if the calcium is in the whey, how can hard cheeses be so favorable in Ca-P ratios?
But Some of them apparently are made without removing the whey!
As Beachbum said,ricotta is one of them,
I just read it on wikipedia...
Whey cheese - Wikipedia
Edit: now that I looked for it again, its cheese made of only whey ,not whole milk proteins!
Last edited: