Brossat
Brossat, or brull in some zones, is a fresh cheese in Catalan cuisine made from whey (xerigot) resulting from the making of other cheeses, such as mató, a fresh or aged cheese, from sheep or goats.

It's made by heating the whey until the temperatures is almost but not quite boiling, when the insoluble milk proteins and other particles precipitate and can be collected in shape of white flocculuses on the surface of the whey. It is not pressed, nor salted or aged, but is shaped with molds or cloths. 

It is a cheese with very little fat (around 10%) and high protein.
Q1735570
Catalan cuisine
Concept
Q8054
protein
Concept
Q54819850
Brossat
Concept
+10^^http://www.w3.org/2001/XMLSchema#decimal
10
NUMBER
part of