Mato - a Catalan dish of fresh cheese made from cow or goat milk, without the addition of salt [1] . It is usually served with honey, as a traditional and symbolic Catalan dessert [2] . As a lactic acid starter for cottage cheese, use a Spanish artichoke or lemon juice .
| Mato | |
|---|---|
| Spanish Mató | |
 | |
| Included in national cuisines | |
| Catalan cuisine | |
| Type of | dessert |
| Place of origin | Spain |
| Components | |
| The main | cheese, honey |
Description and Origin
Mato is whey cheese [3] , similar to the non-industrial varieties of fresh cheeses known as brull in Maestrasgo , Ports de Besate and South Terres de l'Ebre [4] ; borsat in Andorra , Pallars, Menorca , Mallorca and parts of Occitania [5] ; as well as broccio in Corsica . There are also similarities to other types of cottage cheese, such as Italian ricotta . Not to be confused with desserts such as Catalan cream , Blanmange, and Pedralbes milk mat.
Most famous for their mato villages near Mount Montserrat , such as Uljastrel and Manganel [6] [7] .
Mato is mentioned in the 14th century Catalan cookbook Llibre de Sent Soví , as well as in the local Christmas song El Noi de la Mare [6] . Mato was very popular in the Middle Ages, when it was made without additives or decorated with the color of orange [8] .
Notes
- ↑ La fabricació industrial del formatge - XTEC
- ↑ Catalan Cheese and Honey Dessert Recipe Archived on April 5, 2015.
- ↑ Dolors Ponsati, Ramon Clotet i Ballús, Josep Mestres, La problemàtica dels formatges de xerigot a Catalunya: brossat, mató, recuit. In Quaderns agraris, December 25, 1999
- ↑ El Parlar Catinenc
- ↑ Brossat - Andorra
- ↑ 1 2 Marganell Town Hall page Archived on February 13, 2015.
- ↑ Mató de Montserrat
- ↑ Vicent Canet. Mató, un producte típic català. In La Vanguardia , April 16, 2006