Hazelton, Nika
April 1981
National Review;4/17/1981, Vol. 33 Issue 7, p442
The article focuses on a 1981 news bulletin from Cornell University which claims that wine can be made from whey, the by-product of cheese. It seems that every pound of cheese produced leaves nine pounds of whey behind. Cheese manufacturers, before it became illegal, simply dumped their whey into streams and waterways. Frank V. Kosikowski, professor of food sciences at Cornell, in collaboration with Polish scientists, has developed the whey wine. This type of wine is brilliantly clear, pale yellow, tart, and dry, with a subdued aroma and bouquet. In addition, the cost of producing a bottle of whey wine is less than half that of producing a bottle of grape wine.


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