Mató

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Mató
Cheese.Mato.Catalonia.jpeg
Country of originCatalan Countries
RegionCatalonia
Source of milksheeps, goats
TextureSoft
Related media on Wikimedia Commons

Mató (Catalan pronunciation: [məˈto]) is a fresh cheese of Catalonia made from sheep' 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 , 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[]

  • Catalan symbols

References[]

  1. ^ La fabricació industrial del formatge - XTEC
  2. ^ Catalan Cheese and Honey Dessert Recipe Archived 2015-04-05 at the Wayback Machine
  3. ^ 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
  4. ^ El Parlar Catinenc
  5. ^ Brossat - Andorra
  6. ^ a b Marganell Town Hall page Archived 2015-02-13 at the Wayback Machine
  7. ^ Mató de Montserrat
  8. ^ Vicent Canet. Mató, un producte típic català. In La Vanguardia, 16 April 2006

External links[]

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