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It depends on how the cheese is made. Whey will include a lot of the water soluble molecules of the milk. That means a lot of the sugar (and acid if it was fermented) will wash out. Any of the albumin from the milk will also wash out. Almost none of the fat will. This means that it will be very difficult to calculate exactly how much sugar and protein are ...


My mother made several cheesecakes and cheese pies as I was growing up; there is a distinct difference. A simple cheesecake and a simple cheese pie have, more or less, the same basic filling: everyone knows the flavor/taste. But even these two have a subtle difference (and an obvious one). Obvious: The cheesecake stands taller and is square on the sides ...

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