Little Miss Muffet

Question

During the cheese making process, when the milk is heated and the cheese just starts to coagulate, the "curds and whey" (basically cottage cheese), nice and warm, is delicious in a bowl with toast (think warm cottage cheese with kashkaval flavour). Anyone who ever made cheese (and plenty of Syrian families did when I was growing up) knows that "curds and whey" bare no resemblance to the industrial by-product whey that is a common ingredient in packaged food today. Little Miss Muffet knew what was good!!! And it sure wasn't "whey" as commonly known today.