In 2017, Eldoville Dairies introduced WHEY COOL – a protein and mineral-rich drink made from cheese whey, the liquid by-product left over from our cheese-making process.
Every batch of Cheddar, Mozzarella, Feta, Paneer, Cream Cheese, Brie, or Camembert we make – a programme we started in 2005 with support from DANIDA and Danish expertise – leaves behind whey that’s traditionally treated as waste. We saw an opportunity instead: whey is naturally rich in protein and minerals, and with the right processing, it makes a genuinely refreshing drink.
WHEY COOL was built for young, active consumers looking for a convenient way to get more protein and minerals into their day, without giving up on taste. It’s a good example of how we think about our cheese production more broadly: since 2005, we’ve looked for ways to get real value out of every part of the process, not just the cheese itself – the same instinct that, a few years earlier, took our single-portion cheeses onto international flights through JKIA’s NAS kitchen, replacing European imports.
It’s a small product with a bigger idea behind it: nothing on a dairy farm has to go to waste if you’re willing to look at it differently.
