Ziger (or Zieger, Zigercäse) is a cheese made from the whey of goats' milk, produced in the South Tyrol region of Italy (formerly Austria). At one time this cheese was produced in a vast area which went from the Puster Valley (Pustertal in German, Val Pusteria in Italian), to the Eisack Valley (Eisacktal or Valle Isarco), to the Belluno Dolomites. Its name may date back to Celtic times (from tsigros = cheese), or perhaps more simply from the German Ziege, or goat. It also may be noted that ziger is a Swiss German word for the milk proteins (casein) that remain after the whey has been separated, and a similar cheese, called Schabziger, is made in Switzerland.