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| Cheese is being used to supply electricity to a community of 1,500 people. |
Savoy, a
region in the French Alps, is famous for its food — namely its cheeses,
some of which have been made in the area since the 13th century.
But now, according to
the Independent, one Alpine power station is using the region’s famous cheese
in an unexpected way — to generate enough electricity to supply power for a
community of 1,500 people.
Technically, the power station — located in Albertville in
the southeastern part of France — uses whey, a byproduct leftover from the
production of the town’s famous Beaufort cheese. Whey is the liquid that is
released from the curds during the cheese-making process, and it’s the same
liquid that often rises to the top of yogurt products. It is mostly water, but
is also contains things like proteins and milk sugars. It’s incidental to most
cheese-making processes — the curds are what eventually becomes the finished
cheese product — and is often considered a waste product by cheese makers.
Unfortunately for cheese producers, the process of making cheese results in a
lot of residual whey — for every pound of cheese, a producer is normally left
with about a gallon of whey.
Read the ClimateProgress
story - “Electricity From Cheese Is Possible — And Happening Around The World.”
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