Brossat

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 flocculi on the surface of the whey.

[1] It is not pressed, nor salted or aged, but is shaped with molds or cloths.

This product is called brossat in the Pyrenees, Menorca and Mallorca.

[2] It's known and marketed as brull, in the mountainous spurs of the Ports de Tortosa-Beseit, to the south of Terres de l'Ebre and in Alt Maestrat.

[3] This brull is used to stuff the flaó pastries of Morella.