The whey from small cheese factories is commonly discarded or used for animal feed, altering the environment and wasting a source of nutrients that can be used as human food. Therefore, the use of byproducts and local inputs are viable alternatives for the development of marketable products, increasing the sustainability of dairy industries. The aim of this work was to develop a spreadable cheese from whey, similar to a leading brand of cheese in the Argentine market, using national ingredients. A factorial design of two factors (modified starch and gelatin) with three levels of concentration (0.5, 0.7, and 0.9%) was used. The responses evaluated were: (i) colorimetric characteristics (CIElab: L*, a*, b*, C*