Whey cheese
Cheese made from whey rather than milk, by heating out its proteins or boiling it down until it caramelises.
Also: brunost, mysost, geitost, myzithra, urda
Whey cheese is made from the liquid left after other cheese has been made. There are two kinds. In the first, whey is heated almost to boiling so its proteins clump and float, as in Italian ricotta, Spanish requesón, Greek myzithra and anthotyros, Balkan urda, Turkish lor and Corsican brocciu. In the second, whey is boiled down for hours until its water has gone and its lactose caramelises into a sweet, brown, fudge-like block: Norwegian brunost, also called mysost or, with goat milk, geitost, and Swedish messmör. Brunost is sliced with a cheese plane and eaten on bread or waffles. Whey cheeses waste nothing from the dairy.