Mató
| Mató | |
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| Country of origin | Catalonia |
| Source of milk | Cows, goats |
| Texture | Soft |
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Mató (Catalan pronunciation: [məˈto]) is a fresh cheese of Catalonia made from cows' or goats' milk, with no salt added.[1]
It is usually served with honey, as a traditional and emblematic Catalan dessert known as mel i mató.[2]
Description and origin
Mató is a whey cheese[3] similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre[4] and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania,[5] as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
The Mató from the villages near the Montserrat mountain, such as Ullastrell and Marganell,[6] is quite famous.[7]
Mató is mentioned in the Sent Soví, a 14th-century Catalan cookbook, as well as in the El Noi de la Mare local Christmas carol.[6] It was very popular during the Middle Ages, when it was made plain or scented with orange flowers.[8]
See also
References
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- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
- Mató recipe
- Desserts using Mató
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Spanish cheeses
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- ↑ La fabricació industrial del formatge - XTEC
- ↑ Catalan Cheese and Honey Dessert Recipe
- ↑ Dolors Ponsati, Ramon Clotet i Ballús, Josep Mestres, La problemàtica dels formatges de xerigot a Catalunya: brossat, mató, recuit. In Quaderns agraris, 25 December 1999
- ↑ El Parlar Catinenc
- ↑ Brossat - Andorra
- ↑ 6.0 6.1 Marganell Town Hall page
- ↑ Mató de Montserrat
- ↑ Vicent Canet. Mató, un producte típic català. In La Vanguardia, 16 April 2006
