As we make mozzarella, just after the VonderKurds stage, we heat up the whey and this amazing cheese percipitates out of the whey. It's not a raw cheese, because it percipitates at around 180-190 degrees, but it's still a real treat. Use it to made a ricotta cheesecake, or along with mozzarella to make lasagna, or just eat it. It's good on just about anything.