A fizzy soft drink made from milk whey left over from cheesemaking — uniquely Swiss, and unlike anything else on a shelf. Robert Barth launched it in 1952 and it is still made from the same byproduct.
The whey processing is an industrial filtration step, and the flavour formula is the producer’s trade secret — any home version would be an invention wearing the name of a real product.
What goes into it
- milk whey, deproteinised
- water
- sugar
- fruit and herb extracts
- carbon dioxide
How it is made
Whey from cheesemaking is filtered to remove the protein and fat entirely, leaving a clear liquid carrying the milk’s minerals and lactose. That is blended with water, sugar and a herb and fruit extract, carbonated and bottled. The whey processing is the whole product and it is done at industrial scale.
How long it takes: minutes on a production line
How it is eaten
Cold from the bottle, and by Swiss athletes in some quantity.
History
Launched in 1952 by Robert Barth, made from milk whey left over from cheesemaking; it remains a distinctly Swiss soft drink.
Frequently asked questions
What is Rivella?
Rivella is a drink from Switzerland: fizzy milk-whey soft drink, uniquely Swiss. Launched in 1952 by Robert Barth, made from milk whey left over from cheesemaking; it remains a distinctly Swiss soft drink.
How is Rivella made?
Whey from cheesemaking is filtered to remove the protein and fat entirely, leaving a clear liquid carrying the milk’s minerals and lactose. That is blended with water, sugar and a herb and fruit extract, carbonated and bottled. The whey processing is the whole product and it is done at industrial scale. It takes minutes on a production line.
Can I make Rivella at home?
No, and the atlas gives no method for it. The whey processing is an industrial filtration step, and the flavour formula is the producer’s trade secret — any home version would be an invention wearing the name of a real product.
What goes into Rivella?
Milk whey, deproteinised, water, sugar, fruit and herb extracts, carbon dioxide.
How is Rivella eaten?
Cold from the bottle, and by Swiss athletes in some quantity.
