Dripping whey from the drying cheese
Goat cheese "from scratch". We used rennet and starter culture from New England Cheesemaking Supply along with local, legal (hence soft cheese) milk. The cheese seems really, really good. It's not grassy but still has the goat cheese punch. Next on the list to try: feta.
(Unless someone is keeping water buffalo in the area. I want real mozerella. Alas, raw milk is illegal to trade in this area, so there would be no photos should that ever happen. sigh.)