In the Swiss tradition, there is 1 cheese that is produced all over the country. Each region has its own cheesemaking traditions, but nearly all of them have 1 thing in common, a cheese they call Ziger. (pron. TSEE-Gār)
Ziger is produced from the whey, it is cooked to very near boiling and then a strong acid solution is added to curdle it, producing the Ziger. As the whey is scalding hot, the curd must be scooped out with a ladle and poured into a straining cloth, instead of being drawn out by hand like the first cheese generally is. It is hung in the cloth and allowed to drain, and once it has set it is taken out of the cloth and placed on a shelf above the vat where it is left for a day or two so it can be smoked. This is then eaten fresh as slices. It takes some getting used to, it has an unusual flavor.