Mató
Mató | |
---|---|
Country of origin | Catalan Countries |
Region | Catalonia |
Source of milk | sheeps, goats |
Texture | Soft |
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[]
- ^ La fabricació industrial del formatge - XTEC
- ^ Catalan Cheese and Honey Dessert Recipe Archived 2015-04-05 at the Wayback Machine
- ^ 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
- ^ a b Marganell Town Hall page Archived 2015-02-13 at the Wayback Machine
- ^ Mató de Montserrat
- ^ Vicent Canet. Mató, un producte típic català. In La Vanguardia, 16 April 2006
External links[]
- Media related to Mató at Wikimedia Commons
- Mató recipe
- Desserts using Mató
- Catalan cuisine
- Goat's-milk cheeses
- Whey cheeses
- Cheese stubs
- Spanish cuisine stubs
- Catalonia stubs