Whey is a by-product of the cheesemaking process which represents 90% of the volume and 50% of the solids of milk used in the manufacture of cheese. It is a very dilute by-product stream with only 6-7% solids and one-fifth of the initial milk proteins present. Commercial cheese plants will process whey to recover those milk solids for food or feed ingredient markets. This provides those plants with revenues from those solids to help offset the cost of milk used for manufacture of natural cheeses. Farmstead or small cheese plants find it difficult to process whey due to economy of scale. Many of the plants are too small to justify the capital investment for further processing of whey and have insufficient volumes to justify storage and transportation of whey to larger whey processing facilities. Since whey contains 6.0 to 7.0% solids and has a biological oxygen demand (BOD) of over 32,000 mg/liter, it can not be discharged to waste treatment systems used for treating dairy plant wash waters. These limitations beg the question, “What can farmstead or small cheese plants do with the whey generated during cheesemaking operations?” In this bulletin, we will survey possible options for uses of whey in farmstead cheesemaking operations. We will expand on the four Fs for whey utilization: food, feed, fuel, and fertilizer. Economic feasibility of each option will depend on local regulations, markets and capabilities of the cheesemaker.