If Little Miss Muffet had been Petite Madamoiselle Muffet, she would have been eating caillebotte when the spider sat down beside her; its a mix of curds and whey, produced by animal or vegetable enzymes (ie using the flower of the cardoon) and not by fermentation, and still occassionally consumed as a dessert in the west of France.
Elsewhere it is known as caillé, caille or mamia.
Image by Pancrat